| 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>
A Message from our Provider:
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