Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.
Today, chef Yves Camdeborde invites you to cook root vegetables by making pickles to accompany your cold dishes or compose a salad.
Preparation for making pickles of different root vegetables, do not mix them.
Recipe to make one week before use
Utensils:
1 saucepan
1 glass jar of 1 liter Perfect style
1 Chinese cheesecloth or a colander
1 board
1 knife or mandolin
Ingredients:
For the marinade:
1 liter of mineral or filtered water
The skin of half an orange
The skin of half a lemon
25 cl of white vinegar
175 grams of honey
1 bay leaves
1 thyme sprigs
For the jar:
500 grams of vegetables
1 star anise
1 teaspoon of coriander seeds
1 teaspoon of mustard seeds
1 teaspoon of coarse salt
Preparation (preparation - 15 minutes / cooking - 5 minutes):
1. For cooking the marinade.
Put all the ingredients in the saucepan, bring to a boil, simmer for 5 minutes over low heat, then remove from the heat and cover and let steep for 15 minutes.
Filter through the Chinese and return the resulting liquid to the saucepan.
Reserve.
2. Vegetables for the jar.
Wash the vegetables and cut them finely into slices either with a knife or with a mandolin.
Put them in the jar with all the other ingredients.
3. Finishing.
Bring the reserved liquid to a boil and fill the jar with it.
Close the jar tightly, turn it over and let it cool.
Once cold, keep it for a week in the refrigerator before eating it.
These pickles can accompany all kinds of terrines or cold dishes and also enter into the composition of salad.