Escabeche Casa del Sol (Marinated Vegetables) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Escabéche (es-keh-bensh) is a marinated Spanish fish dish. Here, vegetables are marinated instead for a refreshing salsa that can be served as an appetizer with chips. This recipe from Casa del Sol is inherently healthy-we simply decreased the oil. Ingredients:
2 tablespoons black peppercorns |
1 tablespoon dried thyme |
1 tablespoon dried marjoram |
1 1/2 teaspoons dried oregano |
4 bay leaves |
1 whole garlic head |
2 1/2 cups (1/2-inch-thick) diagonally sliced carrot (about 1 pound) |
2 tablespoons vegetable oil |
2 medium onions, each cut into 12 wedges |
1 (12-ounce) jar sliced pickled jalapeño peppers, undrained |
3/4 cup cider vinegar |
1 cup water |
4 cups small cauliflower florets |
3 cups thinly sliced peeled jicama, cut into triangles |
6 cups (1/4-inch-thick) diagonally sliced zucchini |
Directions:
1. Preheat oven to 400°.
2. Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves); trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil, and onions in a Dutch oven. Bake, uncovered, at 400° for 30 minutes. Stir vegetables; add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves; place garlic, vegetables, and spice bag in a large bowl.
3. Drain jalapeños over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeño juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapeños, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag; cover and store in refrigerator.
4. Note: Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature.
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