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Ingredientes
- 12 x Cloves garlic, peeled
- 1 med Onion, cut in wedges
- 3/4 c. Extra virgin olive oil
- 4 x Carrots, peeled, sliced thin
- 1 tsp Whole black peppercorns
- 1 1/2 c. White vinegar
- 1 can (3.5-ounce) pickled Jalapenos
- 2 c. Water
- 3 Tbsp. Salt
- 1 head cauliflower, in florets
- 12 sm Bay leaves
- 3 x Zucchini, thinly sliced
- 3/4 tsp Each: thyme, oregano, marjoram
Direcciones
- In Dutch oven, sauce garlic & onion in extra virgin olive oil for 3 min. Add in carrots & peppercorns & saute/fry 5 min. Add in vinegar & simmer, covered, for 3 min. Drain pickled jalapenos & reserve liquid. Add in 2 c. water & jalapeno juice to pot, bring to a boil. Add in salt & cauliflower, separated into florets, & cook, covered over moderate heat for 12 min. Add in bay leaves, zucchini, sliced liquid removed jalapenos, thyme, oregano & marjoram.
- Cover & simmer 2 min. Let escabeche cold, covered, & store covered in refrigerator. It will keep 2 weeks. Serve cool as a first course.
- Makes 8cups.
- NOTE: Use both cauliflower & jicama if both are available-if not, use one or possibly the other.
- BY LTC GRANVILLE TATE
- CD JUAREZ, MEXICO
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1965g | |
| Calories 1785 | |
| Calories from Fat 1449 | 81% |
| Total Fat 164.02g | 205% |
| Saturated Fat 22.82g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21188mg | 883% |
| Potassium 2765mg | 79% |
| Total Carbs 65.33g | 17% |
| Dietary Fiber 16.0g | 53% |
| Sugars 26.1g | 17% |
| Protein 12.4g | 20% |
