Escabèche

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* Exported from MasterCook *

 

Escabèche

 

Recipe By : Cooking Light Magazine, June 2002, page 196

Serving Size : 6 Preparation Time :0:00

Categories : Inspired Vegetarian--Berley Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup fresh lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon sugar

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 garlic cloves -- minced

1 jalapeno pepper -- seeded and minced

12 cups water

5 cups coarsely chopped green cabbage

1 cup julienne-cut peeled jicama -- (3-inch cuts)

1 cup julienne-cut peeled carrot -- (3-inch cuts)

1 cup strips red bell pepper -- (3-inch cuts)

1 cup coarsely chopped fresh cilantro

1/3 cup thinly sliced radishes

2 tablespoons thinly sliced green onions

 

A Spanish dish, escabèche traditionally features cooked fish. The

vegetables in this vegetarian adaptation marinate in a tart lemon mixture.

 

1. Combine first 7 ingredients in a small bowl, stirring with a whisk.

 

2. Bring 12 cups water to a boil in a stockpot. Add cabbage; cook 5

minutes or until tender. Drain and plunge cabbage into ice water;

drain. Place cabbage in a large bowl. Add jicama and remaining

ingredients. Drizzle with juice mixture; toss well to coat. Cover and

chill 1 hour.

 

Yield: 6 servings (serving size: about 2/3 cup).

 

CALORIES 71 (31% from fat); FAT 2.69 (sat 0.49, mono 1.7g, poly 0.3g);

PROTEIN 1.9g; CARB 11.8g; FIBER 4.3g; CHOL 0mg; IRON 0.9mg; SODIUM 276mg;

CALC 52mg

 

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