If making this dish ahead, cover and chill once cool, but remove from the fridge 1 hour before serving.
Serves: 6–8
INGREDIENTS
½ cup olive oil
¼ cup white wine
1/3 cup white wine vinegar
1 cup water
2 cloves garlic, thinly sliced
3 sprigs of thyme
2 small bay leaves
½ teaspoon each coriander seeds, fennel seeds and whole black peppercorns
2 teaspoons sea salt
Vegetables
16 baby carrots, tops trimmed and peeled
10 shallots, peeled with root end left intact
½ small cauliflower, broken into walnut-sized florets
1 fennel bulb, cut into thin wedges through the root
12 button mushrooms, stems trimmed
1 large vine tomato, seeded and diced
2 tablespoons chopped flat-leaf parsley
METHOD
Combine all the ingredients except the vegetables in a wide sauté pan and bring to the boil. Add the carrots and shallots, cover and simmer for 5 minutes. Add the cauliflower, fennel and the mushrooms next, stir to combine then cover and simmer until crisp tender, about 8-10 minutes.
Using a slotted spoon, transfer the vegetables to a shallow serving dish. Return the sauté pan to the heat, add the tomatoes and parsley and simmer for 1 minute. Season if needed then pour over
the vegetables.
Serve the vegetables warm or at room temperature.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!