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Vegetables A La Russe

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Vegetables a la russe is a cooked vegetable recipe made with a medley of fresh veggies. Prepared and flavored with mustard mayonnaise and herbs like parsley and chives, the vegetables a la russe is svory and can be served as a light and refreshing side in a meal instead of salads.
Ingredients
  Potato 1⁄3 Pound (1 Whole)
  Salt To Taste
  Cauliflower 1 Small
  Broccoli bunch 1 Small
  Green beans 1⁄4 Pound
  Carrots 1⁄4 Pound
  Zucchini 1⁄4 Pound
  Green peas 1 Cup (16 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped scallions 1 Cup (16 tbs) (Green Part And All)
  Chopped parsley 2 Tablespoon
  Chopped chives 1 Tablespoon
  Mustard mayonnaise 1 Cup (16 tbs)
Directions

Place potato in saucepan; add cold water to cover and salt to taste.
Bring to boil; simmer 25 minutes or until tender.
Drain; let cool.
Peel potato; cut into neat, uniform cubes, each about an inch or slightly less.
Set aside.
Break off enough florets from cauliflower to make 1 cup.
Use remaining cauliflower for another meal.
Break off enough florets from broccoli to make 1 cup.
Use remaining broccoli for another meal.
Cut beans, carrots, and zucchini into small cubes, about 1/2 inch thick or slightly less.
Keep vegetables in separate batches.
Cook cauliflower, broccoli, beans, carrots, and zucchini separately in boiling salted'water until crisp-tender.
Take care not to overcook.
Cook peas until barely tender.
As each batch is cooked, drain immediately in sieve or colander.
Run under cold water to chill; drain well.
Combine potatoes, cauliflower, broccoli, beans, carrots, zucchini, and peas in mixing bowl.
Add celery, scallions, parsley, and chives.
Add mayonnaise; toss gently but well.

Recipe Summary

Course: 
Side Dish
Ingredient: 
Vegetable

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1 Comment

Anonymous's picture
Dear Sir or Madame, I have been using a cookbook for years with this identical recipe. Unfortunately, the cookbook is in such bad shape, that it needs replacing. The front cover and copyright pages are missing, however, and I am unable to find the title anywhere. Do you by chance know the name of the book? I look forward to hearing from you at your quickest convenience. Kind Regards, Dan Cohn