El Bullitt ( Portugese Vegetable Hot-pot)
from: Molly

A lovely dish very similar to a vegetarian New England boiled dinner adapted from The Food of Spain & Portugal as published in our local paper.

SERVES 8

• 2 lbs carrots, cleaned, peeled, and cut into short lengths
• 2 lbs potatoes, peeled and cut into chunks if mature, whole if young and new
• 2 lbs small turnips, peeled and cubed
• 1 small cabbage, sliced in eighths through the center or 1 large head of broccoli, divided into florets
• 1 cup fresh green beans, topped and tailed (frozen is fine if you can't find fresh)
• water to cover the vegetable (stock may be substituted)
• salt, to taste

Aioli

• 5 garlic cloves, peeled and chopped
• 2/3 cup olive oil
• 1/4 teaspoon salt
• 1 drop lemon juice

Bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable).

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).

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.

Crush the garlic in a mortar and pestle with 1/4 teaspoon salt.

When it's pounded to a paste, start adding the oil in a thin stream.

Keep pounding with the pestle and trickling in the oil until the mixture is good and thick.

Add a drop of lemon juice to sharpen the flavor.

The broth and vegetables may either be served together in a bowl or separately.

If serving them together, pass the aioli around for people to stir in as much as they please.

If serving separately, use the aioli as a side dip for the vegetables.

Serve with slices of good bread.