1 lb carrots -- (about 7 medium)
1 red bell pepper
1 md fennel bulb -- (about 3/4
: pound)
1 sm onion
3/4 c cider vinegar
1/3 c sugar
2 TB vegetable oil
2 TB ketchup
1 TB mustard seeds
1 1/2 ts 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
Recipe By : COOKING LIVE SHOW #CL8730
From: "Jon And Angele Freeman" <jfreemadate: Wed, 9
Oct 1996 11:35:40 -0500
