In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots & peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3 minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water & jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated into florets, & cook, covered over moderate heat for 12 minutes. Add bay leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram. Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8 cups. NOTE: Use both cauliflower & jicama if both are available--if not, use one or the other. BY LTC GRANVILLE TATE FROM RESTAURANTE CASA DEL SOL, CD JUAREZ, MEXICO From the
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|Serving Size: 1 Serving (739g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 415 (58%)|
|Amt Per Serving||% DV|
|Total Fat 46.1g||61 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 30.9g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 51.6mg||2 %|
|Potassium 998.9mg||26 %|
|Total Carbohydrate 71.7g||21 %|
|Dietary Fiber 27.4g||109 %|
|Sugars, other 44.3g|
|Protein 9.9g||14 %|
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Calories per serving: 712
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