F&W’s Kay Chun quickly pickles carrots and fennel before roasting, so they come out of the oven sweet and caramelized as well as a little tangy. Then she tosses them with bell pepper, celery and olives for a great salad.
Slideshow: Pickled Vegetables
1 pound carrots, halved lengthwise and cut into 3-inch pieces
1 fennel bulb, trimmed and cut into thin wedges
1 quart distilled white vinegar
5 garlic cloves, crushed
2 tablespoons yellow mustard seeds
1/4 cup sugar
1/4 cup kosher salt, plus more for seasoning
1 jalapeño, halved lengthwise
1/4 cup extra-virgin olive oil
2 jarred roasted red bell peppers, thinly sliced
3 celery ribs, chopped, plus leaves for garnish
1/2 cup chopped pitted green olives
How to Make It
In a large heatproof bowl, combine the carrots and fennel. In a medium saucepan, combine 2 cups of water with the vinegar, garlic, mustard seeds, sugar, the 1/4 cup of salt and half of the jalapeño. Warm over low heat, stirring to dissolve the sugar. Pour the brine over the carrots and fennel and let stand for 30 minutes. Drain the carrots and fennel; reserve the brine for another use.
Preheat the oven to 450°. Arrange the carrots and fennel on a baking sheet. Drizzle with the olive oil and roast for about 30 minutes, stirring occasionally, until tender and caramelized. Transfer the vegetables to a large bowl. Finely chop the remaining jalapeño and add to the bowl, along with the bell peppers, chopped celery and olives. Season with salt, mix well and transfer to a platter. Garnish with celery leaves and serve.
The drained pickled vegetables can be refrigerated overnight before roasting.
Ripe, citrusy California Chenin Blanc.
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