Vegetable pickles with Dijon mustard
A really healthy recipe that includes several vegetables. Its combination will give you a lot of vitamins, while you enjoy tasting each bite.
Medium
About 15 minutes
Utensil: Cookware
Origin: Spain
QUANTITY:
4 persons
INGREDIENTS:
- Red onion, chopped (150 g)
- Chopped white turnip (150 g)
- Shallots in quarters (100 g)
- Cauliflower in bouquets (200 g)
- Carrot in pieces (100 g)
- Radishes in quarters (8 und.)
- Chopped pickled gherkins (4 pcs.)
- Vegetable broth (300 ml)
- White wine vinegar (200 ml)
- Apple vinegar (100 ml)
- Vegetable broth (300 ml)
- Strong Dijon mustard (1 c/s) *
- Coriander seeds (1 c/t) **
- Turmeric (1 c/t)
- Sugar (1 c/s)
- Maize starch (2 c/c) ***
- Salt
- Ground black pepper
* c/s = soup spoon
** c/t = teaspoon
*** c/c = coffee spoon
ELABORATION:
1. Heat plenty of water in a pot of your Fagor cookware; when it starts to boil, blanch cauliflower, carrots and turnip separately. They should be cooked but with a crunchy point.
2. Pour the vegetable stock into a pan and bring to the boil. Add the sugar, white wine vinegar, apple vinegar, mustard and spices.
3. Cook for 2 minutes over medium heat and thicken the sauce with the corn starch dissolved in a little water or broth.
4. Add the vegetables and pickles to the pan, let cook together for 3 or 4 minutes and remove from the heat source.
5. Once tempered, store cold in an airtight container for 48 hours before consumption.
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Cantra s.l. manufactures and/or markets Fagor products under license of the Fagor brand