| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cooking liv, Pickles & r, Condiments | 1 | Servings | |
INGREDIENTS
| 1 | lb | Carrots; (about 7 medium) |
| 1 | Red bell pepper | |
| 1 | md | Fennel bulb; (about 3/4 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 |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 15:58:31 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
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