1. Bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable). 2. Add the vegetables to the boiling liquid in the order given, bringing the broth back to a boil each time (should take about 20 minutes to get everything added). 3. Drain everything in a colander (reserving the cooking liquid) as soon as the vegetables are tender and run them under cold water to stop the cooking process. 4. Crush the garlic in a mortar and pestle with 1/4 teaspoon salt. 5. When it's pounded to a paste, start adding the oil in a thin stream. 6. Keep pounding with the pestle and trickling in the oil until the mixture is good and thick. 7. Add a drop of lemon juice to sharpen the flavor. 8. The broth and vegetables may either be served together in a bowl or separately. 9. If serving them together, pass the aioli around for people to stir in as much as they please. 10. If serving separately, use the aioli as a side dip for the vegetables. 11. Serve with slices of good bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
