Cauliflower Carrot Pickles in Honey Mustard Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Cauliflower- 1 medium head, about 1 1/2 pound, separated into florets | ||
| Carrots- 4 medium, cut into 3 by 1/4 inch sticks | ||
| Dry sherry | 1 1/2 Cup (16 tbs) | |
| Sherry Wine Vinegar or Cider Vinegar- 1/3 cups+ 1 tablespoon | ||
| Salt | 3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Tarragon | 1 Teaspoon | |
| Dijon Mustard | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Olive oil | 1/3 Cup (16 tbs) | |
Directions
GETTING READY
1) Cut the cauliflower florets into half to quarters.
2) In a saucepan, put 1/3 cup of vinegar, sherry, salt, sugar, tarragon and 2 cups of water. Bring it to boil.
3) When it boils add cauliflower and carrots, and stir for 1 minute.
4) Using a perforated ladle, remove the vegetables to a colander to drain, (leaving behind as much as tarragon as possible). Do not rinse
5) Discard the cooking liquid.
6) Dry the vegetable using paper towels.
MAKING
7) In a medium bowl, put mustard, honey and remaining vinegar.
8) Whisk continuously and add the oil drop-by-drop and then in a slow steady stream.
9) Whisk, till all the oil is used up and the dressing is creamy and thick.
10) Add the vegetables, toss well.
11) Wrap the bowl with the plastic wrap and leave it in refrigerate overnight.
SERVING
12) Toss again before serving.
1) Cut the cauliflower florets into half to quarters.
2) In a saucepan, put 1/3 cup of vinegar, sherry, salt, sugar, tarragon and 2 cups of water. Bring it to boil.
3) When it boils add cauliflower and carrots, and stir for 1 minute.
4) Using a perforated ladle, remove the vegetables to a colander to drain, (leaving behind as much as tarragon as possible). Do not rinse
5) Discard the cooking liquid.
6) Dry the vegetable using paper towels.
MAKING
7) In a medium bowl, put mustard, honey and remaining vinegar.
8) Whisk continuously and add the oil drop-by-drop and then in a slow steady stream.
9) Whisk, till all the oil is used up and the dressing is creamy and thick.
10) Add the vegetables, toss well.
11) Wrap the bowl with the plastic wrap and leave it in refrigerate overnight.
SERVING
12) Toss again before serving.
Chef
