Categories: Appetizers, Vegetables, Vegetarian 
      Yield: 4 servings 
  
      1 md Carrot; peeled 
      1 sm Head celery 
      4 sm Leeks 
      1 md Turnip; peeled 
      4    Parsley roots * 
           - peeled 
      2 tb Minced garlic 
      1 ts Ground coriander 
      2 c  :water 
      1 ts Salt 
      3 tb White wine vinegar 
      1 tb Chopped fresh dill 
    1/3 c  Extra virgin olive oil 
  
  * Note: Honest, the recipe was like this when I formatted it!  I think it's 
  supposed to be "PARSNIP roots".  (K.M.) 
   
  QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and 
  quarter remaining head. Remove green part of leeks. Slice turnip into 
  3/8-inch slabs. Place vegetables, garlic and coriander in a saucepan large 
  enough to handle them comfortably and add water and salt. Cover, place over 
  high heat. Cook until vegetables are soft and remove each from the water as 
  they are done. Place vegetables to drain on towels and place in the 
  refrigerator to chill. Add vinegar to the liquid in the saucepan and boil 
  the liquid until reduced by 2/3. Remove from the heat and pour the liquid 
  into a mixing bowl. When the liquid is cool, add the dill and vigorously 
  beat in the oil. Arrange the vegetables on a platter, pour the sauce over 
  them and serve.