Pickled Carrot~ Fennel~ & Radish Relish Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: carrots, (about 7 medium)
1: red bell pepper,
1 medium: fennel bulb, (about 3/4
Directions:
: pound)
1 sm onion
3/4 c cider vinegar
1/3 c sugar
2 TB vegetable oil
2 TB ketchup
1 TB mustard seeds
1 1/2 ts salt
1 garlic clove -- crushed
With a mandoline or a sharp knife cut carrots into short 1/8 inch
thick julienne strips. With a sharp knife cut bell pepper into short
1/8 inch thick julienne strips. In a steamer set over simmering water
steam carrots, covered, 5 to 6 minutes, or until crisp-tender, and
transfer to a bowl. Steam bell pepper 1 to 2 minutes, or until
crisp-tender, and add carrots. Halve fennel bulb lengthwise and core.
Cut fennel into short 1/8 inch thick julienne strips. Halve onion
lengthwise and cut i nto short 1/8 inch thick julienne strips. Add
fennel and onion to carrot mixture. In a saucepan bring remaining
ingredients to a boil, stirring to dissolve sugar, and pour over
vegetables. Marinate vegetables covered and chilled, at least 1 hour
and up to 1 week. Serve relish chil led or at room temperature with
poultry, veal, pork, or lamb. Yield: 4 cup
Recipe By : COOKING LIVE SHOW #CL8730
From: "Jon And Angele Freeman"
Source from luhu.jp
1 sm onion
3/4 c cider vinegar
1/3 c sugar
2 TB vegetable oil
2 TB ketchup
1 TB mustard seeds
1 1/2 ts salt
1 garlic clove -- crushed
With a mandoline or a sharp knife cut carrots into short 1/8 inch
thick julienne strips. With a sharp knife cut bell pepper into short
1/8 inch thick julienne strips. In a steamer set over simmering water
steam carrots, covered, 5 to 6 minutes, or until crisp-tender, and
transfer to a bowl. Steam bell pepper 1 to 2 minutes, or until
crisp-tender, and add carrots. Halve fennel bulb lengthwise and core.
Cut fennel into short 1/8 inch thick julienne strips. Halve onion
lengthwise and cut i nto short 1/8 inch thick julienne strips. Add
fennel and onion to carrot mixture. In a saucepan bring remaining
ingredients to a boil, stirring to dissolve sugar, and pour over
vegetables. Marinate vegetables covered and chilled, at least 1 hour
and up to 1 week. Serve relish chil led or at room temperature with
poultry, veal, pork, or lamb. Yield: 4 cup
Recipe By : COOKING LIVE SHOW #CL8730
From: "Jon And Angele Freeman"
Source from luhu.jp