Marinated Carrots, Pearl Onions & Radishes
Marinated Carrots, Pearl Onions & Radishes
¾ pound very young carrots, peeled and trimmed (340g)
1 cup pearl onions skins removed (250ml)
1 cup radish cleaned and stems removed (250ml)
3 cups water (750ml)
6 tablespoons dry white wine (90ml)
6 tablespoons white wine vinegar (90ml)
¼ cup extra-virgin olive oil (60ml)
1 large garlic clove, crushed
1 small bunch fresh parsley
1 small bunch fresh thyme
1 small bunch fresh oregano
2 tablespoons sugar (30ml)
1 teaspoon cayenne pepper (5ml)
1 teaspoon Dijon mustard (5ml)
2 tablespoons finely chopped fresh basil leaves (30ml)
In a medium size non reactive saucepan, bring the water, wine, vinegar and olive oil to a boil with the garlic, parsley, thyme, oregano, sugar, salt, and cayenne. Reduce heat to medium and add the carrots, radish and onions. Allow to cook for 6 minutes. Let cool in the saucepan. Place the liquid and vegetables in a serving jar place into the refrigerator overnight.
Next day remove 2 cups (500ml) of the liquid from vegetables. Strain the liquid into a sauce pan.
Reduce the remaining poaching liquid over high heat to 1 cup (250ml). Stir in the mustard allow to cool. When ready to serve drizzle reduced sauce over vegetables and sprinkle with fresh chopped basil.
Yields 4 cups (1L) of vegetables servings.
¾ pound very young carrots, peeled and trimmed (340g)
1 cup pearl onions skins removed (250ml)
1 cup radish cleaned and stems removed (250ml)
3 cups water (750ml)
6 tablespoons dry white wine (90ml)
6 tablespoons white wine vinegar (90ml)
¼ cup extra-virgin olive oil (60ml)
1 large garlic clove, crushed
1 small bunch fresh parsley
1 small bunch fresh thyme
1 small bunch fresh oregano
2 tablespoons sugar (30ml)
1 teaspoon cayenne pepper (5ml)
1 teaspoon Dijon mustard (5ml)
2 tablespoons finely chopped fresh basil leaves (30ml)
In a medium size non reactive saucepan, bring the water, wine, vinegar and olive oil to a boil with the garlic, parsley, thyme, oregano, sugar, salt, and cayenne. Reduce heat to medium and add the carrots, radish and onions. Allow to cook for 6 minutes. Let cool in the saucepan. Place the liquid and vegetables in a serving jar place into the refrigerator overnight.
Next day remove 2 cups (500ml) of the liquid from vegetables. Strain the liquid into a sauce pan.
Reduce the remaining poaching liquid over high heat to 1 cup (250ml). Stir in the mustard allow to cool. When ready to serve drizzle reduced sauce over vegetables and sprinkle with fresh chopped basil.
Yields 4 cups (1L) of vegetables servings.
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