El Bullitt ( Portuguese Vegetable Hot-Pot) - cooking recipe

Ingredients

2 lbs carrots, cleaned, peeled, and cut into short lengths
2 lbs potatoes, peeled and cut into chunks if mature, whole if young and new
2 lbs small turnips, peeled and cubed
1 small cabbage, sliced in eighths through the center or 1 large head of broccoli, divided into florets
1 cup fresh green beans, topped and tailed (frozen is fine if you can't find fresh)
water to cover the vegetables (stock may be substituted)
salt, to taste
Aioli
5 garlic cloves, peeled and chopped
2/3 cup olive oil
1/4 teaspoon salt
1 drop lemon juice

Preparation

Bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable).
Add the vegetables to the boiling liquid in the order given, bringing the broth back to a boil each time (should take about 20 minutes to get everything added).
Drain everything in a colander (reserving the cooking liquid) as soon as the vegetables are tender and run them under cold water to stop the cooking process.
Crush the garlic in a mortar and pestle with 1/4 teaspoon salt.
When it's pounded to a paste, start adding the oil in a thin stream.
Keep pounding with the pestle and trickling in the oil until the mixture is good and thick.
Add a drop of lemon juice to sharpen the flavor.
The broth and vegetables may either be served together in a bowl or separately.
If serving them together, pass the aioli around for people to stir in as much as they please.
If serving separately, use the aioli as a side dip for the vegetables.
Serve with slices of good bread.