Estimated reading time: 4 minutes
In most French schools, meals are served at school and the school cooks prepare the meals. If you have attended a French school, you will have eaten this at some point. A macedoine of vegetables is actually a bit like our hussar salad, but this recipe does not contain potatoes. Boiling the vegetables is also another way of cooking: à l'Anglaise. Or boiling the vegetables in salted water for a few minutes and then immersing the vegetables in ice water to stop the cooking process. Cutting vegetables into small cubes of about 5 mm has also become a term: cut à la Macedoine. macedoine Macedoine salad vegetables

A macédoine is a French culinary term that refers to a salad of various vegetables and sometimes fruit. Usually the vegetables and/or fruit are cut into small cubes and mixed with mayonnaise or another dressing. Macédoines are often served as an accompaniment to a main course or as a light starter.
And this is how you make the Macédoine from vegetables:
-Cooking à l'Anglaise means that you cook each vegetable separately in salt water. The green beans and the green peas can be boiled in the same water.
-Grate the carrot and then cut it into small cubes, peel the kohlrabi and cut it into cubes as well. We cook the green beans whole. Only after cooking do we cut them into small pieces.
-First put a pan with water and put a handful of coarse sea salt in it. Bring this to a boil. On your counter, place a large bowl of ice water (or very cold tap water) with it in a colander.
-First boil the green beans, al dente in about 5 minutes, with a slotted spoon you scoop the beans into the colander that is in the bowl with ice water. This way you stop the cooking process of the vegetables and they keep their beautiful color. Let the vegetables drain further on kitchen paper.
-Repeat this process with the peas and then replace the water with freshly salted water. Bring to the boil again and now cook the kohlrabi, then the carrots.
-When all the vegetables have been drained and dried, cut the green beans into small pieces of 5 mm. macedoine
- Finely chop the fresh parsley.
- Take a large bowl and put all the vegetables in it and mix with 2 or 3 tablespoons of mayonnaise. Do this carefully so that you don't crush the vegetables. Add the parsley and season with freshly ground black pepper.
Finally, boil the eggs and cut the tomatoes in half.
Vegetable macédoine
Finally, to serve, place a few lettuce leaves on a plate. Put some cling film in a bowl. Spoon the vegetable mix into the bowls and press gently. Now turn the bowl over the lettuce and then remove the foil. Now there is a nice bun on your plate. Garnish it with the eggs and tomatoes.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Vegetable macédoine
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print Email recipe Pin Rate recipeIngredients:
- 250 gram roots
- 1 kohlrabi
- 100 gram green beans
- 100 gram fresh green peas
- mayonnaise
- salt
- peper
- fresh chopped parsley
- 4 eggs
- 8 small tomatoes
- a few leaves of lettuce
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Cooking à l'Anglaise therefore means that you cook each vegetable separately in salt water. The green beans and the green peas can be boiled in the same water.
- Grate the carrot and then cut it into small cubes, peel the kohlrabi and cut it into cubes as well. We cook the green beans whole. Only after cooking do we cut them into small pieces.
- First, heat a pan with water and add a handful of coarse sea salt. Bring this to a boil. On your counter, place a large bowl of ice water (or very cold tap water) with it in a colander.
- First boil the green beans, al dente in about 5 minutes, with a slotted spoon you scoop the beans into the colander that is in the bowl with ice water. This way you stop the cooking process of the vegetables and they keep their beautiful color. Let the vegetables drain further on kitchen paper.
- Now repeat this process again with the peas and then replace the water with freshly salted water. Bring to the boil again and now cook the kohlrabi, then the carrots.
- When all vegetables are well drained and dried with kitchen paper, cut the green beans into small pieces of 5 mm.
- Finely chop the fresh parsley.
- Take a large bowl and put all the vegetables in it and mix with 2 or 3 tablespoons of mayonnaise. Do this carefully so that you don't crush the vegetables. Add the parsley and season with freshly ground black pepper.
- Finally, boil the eggs and cut the tomatoes in half.
Do you want to try more recipes like Macédoine from vegetables? Take a look at the recipes below
Baked green beans with Parmesan cheese
Liège salad with beans and egg
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macedoine vegetables Macedoine salad
Made today and sooooo delicious