Summary

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

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Instructions

1. 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.
2. Peel the onions and garlic, cut the onions in half and cut both into 1 mm thick slices.
3. 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.
4. Finely chop the parsley. Remove the stock from the heat and stir in the salt, pepper, honey and vinegar.
5. 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.
6. Serve with a strong piece of farmhouse bread with butter.
7. Tip: This dish can also be prepared very well the day before.