- 150 millilitres dry white wine
- 60 millilitres virgin olive oil
- 150 millilitres Water
- 2 Bay Leaves
- 60 millilitres white wine vinegar
- 90 grams marble potatoeswell washed
- 4 sprigs thyme
- 1/4 gram saffron threads
- 1 teaspoon coriander seeds
- 1/4 teaspoon black peppecorns
- 1/2 teaspoon fennel seeds
- 60 grams Carrotscut in thick sticks
- 30 grams each celery & turnipspeeled, cut in thick sticks,
- 60 grams cauliflower
- 60 grams fennel bulbcut in thick sticks
- 60 grams shallots
- 2 cloves Garlic
- 30 grams button mushroomscut in quarters
- Sea Salt
This is one of those recipes where it is really up to the chef that prepares it to add or remove the one or the other ingredient. The vegetables an be interchanged with almost any hard vegetables in season, and then soused in the olive oil, wine and vinegar with the added aromatics. Green vegetables like beans, spinach or peas do generally not work well in this dish as they tend to loose their color through the acid of the vinegar.
The finished dish makes a great salad, fantastic condiment to grilled fish, poultry or meat or a marinated vegetable dish that can be served as part of antipasti or appetizer buffet.
- In a skillet or on a tray in the oven, lightly toast the fennel and coriander seeds.
- Combine all liquids in a pan large enough to hold all ingredients, add the salt and toasted spices, the peppercorns and bring to boil.
- Add the hardest vegetables (those which take the longest to cook) first; carrots, celery, turnip, shallots and fennel.
- Bring it back to boil and simmer for approximately 8 minutes, or until the vegetables are medium done.
- Add the potatoes, garlic cloves and cauliflower and simmer further for 5 minutes until all vegetables are almost soft.
- Add all remaining vegetables, bring back to boil one last time and simmer for a further 2-5 minutes until all vegetables are cooked but still crunchy.