An hors d'oeuvre in every French caterer's window for a century, and a regular feature in cafeterias and canteens, vegetable macédoine can be just a garnish, served hot and without mayo.
Macédoine de légumes is a multicolored mosaic of pre-cooked vegetable cubes*, coated with mayonnaise when presented as a cold hors d'oeuvre.
Its ingredients include turnip, carrot, potato, green bean and pea. The vegetables should be cut into fairly large cubes (about half a centimetre), and the cooking time should be kept to a minimum, so that they retain their resistance under the tooth. We'll take this opportunity to propose a second, thicker version of our mayonnaise.
Whether served on its own or with other raw vegetables, this homemade macédoine has nothing in common with canned macédoine: barely crunchy, full-bodied and supported by the creaminess of a solid mayonnaise! It can also be served as part of a cold meal or taken on a picnic.
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An hors d'oeuvre in every French caterer's window for a century, and a regular feature in cafeterias and canteens, vegetable macédoine can be just a garnish, served hot and without mayo.
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An hors d'oeuvre in every French caterer's window for a century, and a regular feature in cafeterias and canteens, vegetable macédoine can be just a garnish, served hot and without mayo.