*  Exported from  MasterCook  *
 
                 PICKLED CARROT, FENNEL, AND RADISH RELISH
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
         1 lb carrots -- (about 7 medium)
         1    red bell pepper
         1 md fennel bulb -- (about 3/4
   :          pound)
         1 sm onion
       3/4 c  cider vinegar
       1/3 c  sugar
         2 TB vegetable oil
         2 TB ketchup
         1 TB mustard seeds
     1 1/2 ts salt
         1    garlic clove -- crushed
   
   With a mandoline or a sharp knife cut carrots into
   short 1/8 inch thick julienne strips. With a sharp
   knife cut bell pepper into short 1/8 inch thick
   julienne strips. In a steamer set over simmering water
   steam carrots, covered, 5 to 6 minutes, or until
   crisp-tender, and transfer to a bowl. Steam bell
   pepper 1 to 2 minutes, or until crisp-tender, and add
   carrots. Halve fennel bulb lengthwise and core. Cut
   fennel into short 1/8 inch thick julienne strips.
   Halve onion lengthwise and cut i nto short 1/8 inch
   thick julienne strips. Add fennel and onion to carrot
   mixture. In a saucepan bring remaining ingredients to
   a boil, stirring to dissolve sugar, and pour over
   vegetables. Marinate vegetables covered and chilled,
   at least 1 hour and up to 1 week. Serve relish chil
   led or at room temperature with poultry, veal, pork,
   or lamb. Yield: 4 cup
   
   Recipe By     : COOKING LIVE SHOW #CL8730
   
   From: “Jon And Angele Freeman” <jfreemadate: Wed, 9
   Oct 1996 11:35:40 -0500
  
 
 
                    - - - - - - - - - - - - - - - - - -