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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.