Baked vegetables with aioli

Name: Baked vegetables with aioli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Carrots; 500 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 Garlic clove; 4 TABLESPOONS Salad Mayonnaise; 150 g Low-fat curd; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 1/4 l pale ale; 75 g Flour; 7-10 Tbsp Frying fat

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Carrots
500 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 Garlic clove
4 TABLESPOONS Salad Mayonnaise
150 g Low-fat curd
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
1/4 l pale ale
75 g Flour
7-10 Tbsp Frying fat

Directions

1
Clean and wash the carrots and broccoli. Cut carrots diagonally into thick slices and cook in boiling salted water for four to five minutes, drain. Divide broccoli into florets.
2
Peel the garlic and press it through the garlic press. Mix with mayonnaise, yoghurt and lemon peel. Season with salt and pepper. Separate the eggs. Mix egg yolk and some beer. Stir in flour.
3
Stir in the rest of the beer. Beat egg white and salt until stiff and fold in. Heat the frying fat. Dip the carrots and broccoli into the batter, drain a little and fry in the fat for two to three minutes until golden brown.
4
Drain on kitchen paper. Add the garlic mayonnaise.