Thursday, January 26, 2006
Veggie Escabeche
Veggie Escabeche A Spanish dish, escabeche traditionally features cooked fish. The vegetables in this vegetarian adaptation marinate in a tart lemon mixture.
INGREDIENTS 1/4 cup fresh lemon juice 1 tablespoon extra-virgin olive oil 1/2 teaspoon sugar 1/4 teaspoon sea salt 1/4 teaspoon black pepper 2 garlic cloves, minced 1 jalapeno pepper, seeded and minced 12 cups water 5 cups coarsely chopped green cabbage 1 cup (3-inch) julienne-cut peeled jicama 1 cup (3-inch) julienne-cut peeled carrot 1 cup (3-inch) strips red bell pepper 1 cup coarsely chopped fresh cilantro 1/3 cup thinly sliced radishes 2 tablespoons thinly sliced green onions
INSTRUCTIONS
1. Combine first 7 ingredients in a small bowl, stirring with a whisk.
2. Bring 12 cups water to a boil in a stockpot. Add cabbage; cook 5 minutes or until tender. Drain and plunge cabbage into ice water; drain. Place cabbage in a large bowl. Add jicama and remaining ingredients. Drizzle with juice mixture; toss well to coat. Cover and chill 1 hour.
