Pickled Carrot, Fennel, And Radish Relish

* Exported from MasterCook II *

PICKLED CARROT, FENNEL, AND RADISH RELISH

Recipe By : COOKING LIVE SHOW #CL8730
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Pickles & Relishes
Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- (about 7 medium)
1 red bell pepper
1 medium fennel bulb -- (about 3/4 pound)
1 small onion
3/4 cup cider vinegar
1/3 cup sugar
2 tablespoons vegetable oil
2 tablespoons ketchup
1 tablespoon mustard seeds
1 1/2 teaspoons salt
1 garlic clove -- crushed


With a mandoline or a sharp knife cut carrots into short 1/8 inch
thick julienne strips. With a sharp knife cut bell pepper into short 1/8 inch
thick julienne strips. In a steamer set over simmering
water steam carrots, covered, 5 to 6 minutes, or until crisp-tender,
and transfer to a bowl.
Steam bell pepper 1 to 2 minutes, or until crisp-tender, and add
carrots. Halve fennel bulb lengthwise and core. Cut fennel into short 1/8 inch
thick julienne strips. Halve onion lengthwise and cut i
nto short 1/8 inch thick julienne strips. Add fennel and onion to
carrot mixture.
In a saucepan bring remaining ingredients to a boil, stirring to
dissolve sugar, and pour over vegetables. Marinate vegetables covered and
chilled, at least 1 hour and up to 1 week. Serve relish chil
led or at room temperature with poultry, veal, pork, or lamb.
Yield: 4 cup

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