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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!