Macedoine is a French term for a diced vegetable medley. It is typically made with carrots, celery, and onions, but can also include other vegetables such as peas, green beans, and turnips. Macedoine is often used in salads, soups, and stews.
The term macedoine is thought to have originated in the 19th century, when French chef Marie-Antoine Carême included a recipe for a “macédoine de légumes” in his book “Le Pâtissier Royal Parisien.” Carême’s macedoine was made with carrots, turnips, celery, and onions, and was served as a cold salad.
Macedoine became popular in France and other parts of Europe in the late 19th and early 20th centuries. It was often served as a first course at formal dinners. Macedoine also became a popular ingredient in salads, soups, and stews.
Today, macedoine is still a popular dish in France and other parts of the world. It is often used in salads, soups, and stews. Macedoine can also be served as a cold salad, or as a garnish for meat or fish dishes.
Here is a recipe for a simple macedoine:
Ingredients:
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 1/2 cup diced peas
- 1/2 cup diced green beans
- 1/2 cup diced turnips
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Combine all of the ingredients in a large bowl.
- Toss to coat.
- Serve immediately or refrigerate for later.
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