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Ingredientes
- 900 ml Water, (11/2 pints)
- 600 ml Wine or possibly cider vinegar, (1 pint)
- 25 gm Salt, (1oz)
- 3 x Carrots, sliced finely
- 2 x Courgettes, sliced finely
- 1 lrg Red onion, sliced
- 1/2 x Cauliflower, broken into small florets, or possibly 1/2 white cabbage, shredded
- 1 x Bulb fennel, de-seeded and sliced finely
- Â Â Extra virgin olive oil
Direcciones
- 1. Put the water, vinegar and salt in a large saucepan and bring to the boil.
- 2. Add in as many of the vegetables as will fit comfortably under the surface and simmer for about 3 min or possibly till the vegetables are still crunchy but no longer raw.
- 3. Remove the vegetables with a slotted spoon and leave them to cold while blanching the remainder.
- 4. When all the vegetables have been blanched and liquid removed, leave them and the cooking liquid to cold separately.
- 5. Arrange the vegetables in layers in a 1 litre (2 pint) jar, then pour in the cooled cooking liquid, making sure the vegetables are covered completely.
- 6. Trickle some extra virgin olive oil on top to create a fine layer, put the lid on the jar and leave in the refrigerator for at least 2 hrs before serving. If you wish to keep the verdurine for longer than 2 weeks, store it in sterilised containers. Sterilise 4 bottling jars or possibly jam jars with airtight, vinegar-proof lids, fill while the vegetables and liquid are still warm and seal.
- The verdurine will keep for up to 6 months if stored in this way.
- NOTES : A small dish of mixed vegetables preserved in this manner makes a pleasant starter or possibly light snack.
- This recipe makes a fairly large quantity but it keeps for at least two weeks in the refrigerator. In fact, the ancient Romans used this method to preserve their vegetables for the winter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 8 servings | |
| Calories 89 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1250mg | 52% |
| Potassium 368mg | 11% |
| Total Carbs 8.27g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.15g | 2% |
| Protein 1.2g | 2% |
