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Old 12-30-2012, 11:04 PM   #1
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Roasted Root Vegetable Mayo

First, this is not REAL mayonnaise as it has no eggs in it, but the technique and use are the same.

I did this the first time with carrots only, since then I've branched out to include other root vegetables, found the recipe in a local independent newspaper.

5 carrots, trimmed, rubbed with olive oil, coarse salt and fresh ground pepper

one clove of garlic, trimmed

Roast in a closed pan in a 375F oven until tender. Allow to cool.

Using a stick blender, in a tall slender vessel add the garlic, a tablespoon of oregano, 1/2 teaspoon of salt and the carrots, mash well with blender and start adding in 1/4 cup olive oil at a time. Blend well with each addition. When you get to the 4th 1/4 cup, start dribbling it in, you want this to be thick. You may not use all of it.

This can be chilled and used like you would real mayo. The beet one is really good!
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Old 12-30-2012, 11:13 PM   #2
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Quote:
Originally Posted by PrincessFiona60 View Post
First, this is not REAL mayonnaise as it has no eggs in it, but the technique and use are the same.

I did this the first time with carrots only, since then I've branched out to include other root vegetables, found the recipe in a local independent newspaper.

5 carrots, trimmed, rubbed with olive oil, coarse salt and fresh ground pepper

one clove of garlic, trimmed

Roast in a closed pan in a 375F oven until tender. Allow to cool.

Using a stick blender, in a tall slender vessel add the garlic, a tablespoon of oregano, 1/2 teaspoon of salt and the carrots, mash well with blender and start adding in 1/4 cup olive oil at a time. Blend well with each addition. When you get to the 4th 1/4 cup, start dribbling it in, you want this to be thick. You may not use all of it.

This can be chilled and used like you would real mayo. The beet one is really good!
PF. wow this is a great idea. I love things like this and will give it a try as soon as the holidays are over and I can think clearly. Thanks so much for sharing with us.
ma
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Old 12-30-2012, 11:28 PM   #3
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I really want to try it with just onions, but I think that might be a little much. Thanks, Ma! I just got done making a batch. You can just steam the veg too, the flavor is not as deep, but it is fresh/crisp tasting.
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Old 12-30-2012, 11:43 PM   #4
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Originally Posted by PrincessFiona60 View Post
I really want to try it with just onions, but I think that might be a little much. Thanks, Ma! I just got done making a batch. You can just steam the veg too, the flavor is not as deep, but it is fresh/crisp tasting.
This sounds delicious! Can I add a bit of lemon for tang like with real mayo?
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Old 12-30-2012, 11:44 PM   #5
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This sounds delicious! Can I add a bit of lemon for tang like with real mayo?
Of course, it's yours, you can add anything you like! You can change the oregano to something else, too!
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Old 12-30-2012, 11:48 PM   #6
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Originally Posted by PrincessFiona60 View Post
Of course, it's yours, you can add anything you like! You can change the oregano to something else, too!
Thanks I'll try it with carrots tonight. Having dinner with friends for New Year, I think this will make a nice dip for snacks
P.S I think making it with only onion will be great, they're not that strong cooked.
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Old 12-31-2012, 12:00 AM   #7
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I bought some aioli that was just garlic, oil, and parsley. I betcha that's how it is made. It was really, really good.
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Old 12-31-2012, 12:02 AM   #8
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I bought some aioli that was just garlic, oil, and parsley. I betcha that's how it is made. It was really, really good.
You just gave me an idea. I'll try one with just roasted garlic and onions
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Old 12-31-2012, 08:28 AM   #9
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Copied & pasted. And I just bought carrots. Thanks, PF!
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Old 12-31-2012, 08:31 AM   #10
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My pleasure!
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beets, carrots, garlic, olive oil, recipe, turnips, vegetables

Roasted Root Vegetable Mayo First, this is not REAL mayonnaise as it has no eggs in it, but the technique and use are the same. I did this the first time with carrots only, since then I've branched out to include other root vegetables, found the recipe in a local independent newspaper. 5 carrots, trimmed, rubbed with olive oil, coarse salt and fresh ground pepper one clove of garlic, trimmed Roast in a closed pan in a 375F oven until tender. Allow to cool. Using a stick blender, in a tall slender vessel add the garlic, a tablespoon of oregano, 1/2 teaspoon of salt and the carrots, mash well with blender and start adding in 1/4 cup olive oil at a time. Blend well with each addition. When you get to the 4th 1/4 cup, start dribbling it in, you want this to be thick. You may not use all of it. This can be chilled and used like you would real mayo. The beet one is really good! 3 stars 1 reviews
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