Pickled Carrot, Fennel, And Radish Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Condiments, Cooking liv, Pickles & r | 1 | Servings | |
INGREDIENTS
| 1 | lb | Carrots, about 7 medium |
| 1 | Red bell pepper | |
| 1 | Fennel bulb, about 3/4 | |
| pound | ||
| 1 | Onion | |
| 3/4 | c | Cider vinegar |
| 1/3 | c | Sugar |
| 2 | T | Vegetable oil |
| 2 | T | Ketchup |
| 1 | T | Mustard seeds |
| 1 1/2 | t | 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>
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2032
Calories From Fat: 806
Total Fat: 91.7g
Cholesterol: 663mg
Sodium: 5349mg
Potassium: 2523mg
Carbohydrates: 283.8g
Fiber: 19.4g
Sugar: 105.1g
Protein: 25.3g