Get Pickling! Here's A Mexican Take On Pickled Root Vegetables

Name: Get Pickling! Here's A Mexican Take On Pickled Root Vegetables
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 serving allspice berries; 1 serving red wine or apple cider vinegar; 1 leave bay; 1 serving black peppercorns; 1 serving carrots, sliced into strips or batons; 1 serving fresh chile peppers; 1 serving cinnamon; 1 serving coriander seeds; 1 serving garlic; 1 serving olive oil, enough to generously coat the bottom of the pot; 1 small potatoes (boiled until slightly tender); 1 serving cauliflower, beets or whatever catches your eye at the market

The recipe Get Pickling! Here's A Mexican Take On Pickled Root Vegetables could satisfy your Mexican craving in approximately 35 minutes. For $5.91 per serving, you get a main course that serves 1. Watching your figure? This gluten free, dairy free, whole 30, and דל פחמימות, recipe has 643 calories, 47g of protein, and 47g of fat per serving. Head to the store and pick up cinnamon, whatever catches your eye at the market, carrots, and a few other things to make it today. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert.

Instructions

Combine all the ingredients for the pickle base in a pot large enough to hold all of your pickles and place over medium low heat.

Ingredients you will need

Pickles

Base

Equipment you will use

Pot

Add the shallots and potatoes and cook for 5 minutes, shaking the pan occasionally.

Ingredients you will need

Potato

Shallot

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Frying Pan

Add the carrots and whichever other vegetable you choose to pickle and simmer until the carrots are cooked through but still crisp. Turn off the heat and add enough vinegar to coat the vegetables. Resist eating them for a few hours and at least three days for optimum flavor. They will keep for two weeks stored in an airtight container in the fridge.Try out these vegetarian recipes on Food Republic:Grilled Vegetable Salad With Brown Butter Vinaigrette Recipe

Ingredients you will need

Vinaigrette

Vegetable

Carrot

Vinegar

Butter

Pickles

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Tomato

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Tamales

Equipment

Pot

Frying Pan

Ingredients

Servings:

1serving

allspice berries 1serving

red wine or apple cider vinegar 1leave

bay 1serving

black peppercorns 1serving

carrots, sliced into strips or batons 1serving

fresh chile peppers 1serving

cinnamon 1serving

coriander seeds 1serving

garlic 1serving

olive oil, enough to generously coat the bottom of the pot 1small

potatoes (boiled until slightly tender)1serving

cauliflower, beets or whatever catches your eye at the market

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.