Finely Marinated Summer Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g cauliflower florets, fresh or frozen
- 500 g broccoli florets, fresh or frozen
- 200 g carrot (s)
- 500 g kohlrabi
- 100 g onion (s), red
- 2 cloves garlic)
- 2 teaspoons fennel seeds
- 2 teaspoons coriander powder
- 400 ml orange juice
- 2 bay leaves
- 0.5 ½ bunch parsley
- Salt and pepper, black
- 4 tablespoon honey or agave syrup
- 8 tablespoon apple cider vinegar
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower and broccoli, peel the carrots and kohlrabi and cut into bite-sized pieces. Bring a large pot of salted water to the boil and blanch the vegetables for 7 minutes. Put in a colander and drain.
- Peel the onions and garlic, cut the onions in half and cut both into 1 mm thick slices.
- Roughly crush the fennel seeds in a mortar and simmer for about 3 minutes in a small saucepan with coriander, orange juice, bay leaves, onions and garlic.
- Finely chop the parsley. Remove the stock from the heat and stir in the salt, pepper, honey and vinegar.
- Put the vegetables in a flat dish and mix in the parsley. Pour the stock over the vegetables and stir, leave to stand for at least 45 minutes.
- Serve with a strong piece of farmhouse bread with butter.
- Tip: This dish can also be prepared very well the day before.
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