Spring Vegetable Escabche

  • Yield 8 servings

Originally a method of preserving foods in vinegar, escabche is used often by Latin American and Caribbean cooks.

Serve these vegetables over a bed of mixed greens or with focaccia.

Ingredients

Vinegar Marinade:
1 tablespoon olive oil
3 garlic cloves, sliced
1 medium onion, sliced into 1/4-inch thick rings
1 medium carrot, sliced 1/-inch thick
1 serrano or jalapeno pepper, seeded and dried
2 bay leaves
6 to 8 sprigs fresh oregano or 1 teaspoon dried
1/2 cup red or white wine vinegar
1 1/2 cups water or white wine
Escabeche Vegetables:
Water
pinch salt
2 cups broccoli florets
2 cups cauliflower florets
1 cup sugar snap or snow peas
1 medium red bell pepper, cut into 1/4-inch thick rings
1 (14-ounce) can hearts of palm, drained well

Instructions

  1. To make marinade: Heat oil in a nonreactive skillet over medium heat. Saute garlic, onions, carrots, jalapenos and bay leaves 2 minutes. Do not let them brown. Add oregano, vinegar and wine or water. Bring to a boil, reduce heat and simmer 5 minutes, then remove from heat. Set aside.
  2. To make vegetables: In a large pot, bring 2 quarts water to a boil with a good pinch of salt. Put all vegetables except hearts of palm in boiling water to blanch 1 minute. Drain in a colander, rinse in cold water and place in a large nonreactive bowl. Add hearts of palm.
  3. Pour warm marinade over all and allow to cool to room temperature. Serve vegetables now or chill overnight.

Comments

Follow

Get every new post delivered to your Inbox.

Join 237 other followers