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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.