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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.