Try this Pickled Carrot, Fennel, and Radish Relish recipe, or contribute your own.
Suggest a better descriptionWith 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 Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 15:58:31 -0500 From: "Jon and Angele Freeman"
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Serving Size: 1 Serving (1004g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1102 | ||
Calories from Fat: 187 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 350.6mg | 12 % | |
Potassium 730.1mg | 19 % | |
Total Carbohydrate 231.5g | 68 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 223.8g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1102
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