Aioli with Vegetables

Prepare the Aioli  Recipe  , ¼ litre/½ pint olive oil will be sufficient for four servings

Clean the potatoes preferably without scraping. Cook in boiling water for twenty minutes, take out and let cool.

Trim and scrape the carrots and steam for about five minutes until still crunchy, take out to cool. Clean the baby turnips cut into slices and similarly steam for about five minutes, take out to cool.

When cool stir the potatoes, carrots and turnips with a tiny quantity of olive oil to keep them looking good.

Trim and cook the green beans in boiing water for about five minutes, drain an cool. Top and tail the courgettes, and cut lengthways into quarters. Discard the outer leaves of the chicory and then cut off the base and separate into indivisual leaves.

Arrange the vegetables on to serving plates along with the Aioli, and serve with coarse sea salt on the side  Zoom