Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas.
The different vegetables are cooked separately "à l'anglaise", then thoroughly drained.
They are only combined at the end in a mayonnaise dressing.
The different vegetables are cooked separately "à l'anglaise", then thoroughly drained.
They are only combined at the end in a mayonnaise dressing.
156K 3.6/5 based on 20 reviews
Last modified on: September 3rd 2014
Keywords for this recipe:For 1 kg, you will need:
- 1
400 g carrot - 2
400 g turnip - 3
300 g green beans - 4
300 g peas - 5
100 g Mayonnaise - Total weight: 1,500 grams
Change measures:
Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 20 min.
All in all: 1 hour 24 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare 400 g carrot and 400 g turnip. Cut into small dice about 1/2 cm (1/4 inch) across.
Stage 2 - 15 min.
Cut 300 g green beans into 1/2 cm (1/4 inch) chunks.
Stage 3 - 10 min.
If you are using fresh peas, shell them to give 300 g peas, otherwise, use this weight of frozen peas.
Stage 4 - 5 min.
Bring a pan of salted water to the boil (1 tablespoon of coarse salt per liter of water). Tip in the diced carrots.
Leave to cook until tender.
Leave to cook until tender.
Stage 5 - 3 min.
Stage 6 - 15 min.
Cook and drain the other vegetables in turn the same way: turnips, green beans and peas.
Note: do not throw the cooking water away, as this is now a very good vegetable stock.
Note: do not throw the cooking water away, as this is now a very good vegetable stock.
Stage 7 - 3 min.
It is important to drain the vegetables throroughly. I advise you to give them a whirl, each in turn, in a salad spinner...
Stage 8
... then leave them to wait on a tea towel or on absorbant paper.
Stage 9 - 3 min.
Finish your macédoine by mixing all the vegetables together with 100 g Mayonnaise.
Remarks
A macédoine (without mayonnaise) can also be use as a garnish or stuffing, in a fish or papillote, for example.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 10 % | 120 10 % | 210 30 % | 2,490 130 % | 10,430 130 % |
| Per 100 g | 2 1 % | 7 1 % | 10 2 % | 170 8 % | 700 8 % |
How much will it cost?
- For 1 kg : 3.80 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
66K4 45 min.
Ham à la Russe
Ham "à la Russe" is a slice of cooked ham rolled up around a macédoine of vegetables in mayonnaise.
101K4.3 8 min.
This recipe uses (among others)
Carrot
Like these other recipes: Chinese style chicken, Turban of sole with langoustines, Tahitian style fish, Spaghetti Bolognese, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 65
Turnip
Like these other recipes: Roast pork with sage, cooked in a bag., Chinese style chicken, Taos hotpot, Sautéed Pork with Peanuts, Pork medallions with "full" turnips, ... See them all 30
Green beans
Like these other recipes: Cherry tomato and green bean salad, Green bean and potato salad with paprika, Pork sautéed with green beans, Asian style, Rolls of fish in smoked ham, Green beans with tomatoes, ... See them all 15
Peas
Like these other recipes: Pea risotto "Mantecare", Eggs en Cocotte à la Française, Chinese Soup, Fillet of pollack cooked in two stages, Fish fillet in express cooking envelope, ... See them all 19
Other recipes you may also like
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...June 13th 2024124K 14.4 1 hour 34 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013488K5 49 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020515K 44.2 14 hours 27 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017453K4.2 2 hours 14 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011298K 24 32 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.