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 Madeleine Philippe
Cancer Foundation (Aus) Inc
 

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 Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Achard de légumes
Vegetable Pickle Share
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Ingredients:

  • 200 grams finely sliced cabbage,

  • 200 grams carrots cut into matchsticks,

  • 200 grams French/haricot beans finely sliced lengthwise,

  • 1/2 medium cauliflower, separated into small pieces,

  • 3 tablespoons black mustard seeds,

  • 2 tablespoons crushed garlic,

  • 1 tablespoon turmeric powder,

  • Optional (sliced green chillies according to taste),

  • 10 tablespoons of vegetable oil (preferably mustard oil),

  • 2 large onions finely chopped,

  • 2 tablespoons white vinegar,

  • Salt to taste.

Achard de legumes
Please note that all spoonful measures are flush spoonfuls.
 

Method:

  1. Drop vegetables in hot boiling salted water and blanch until slightly cooked but still crisp.

  2. Remove from water, drain and allow to dry out.

  3. Blend mustard seeds, turmeric powder with garlic and a little water.

  4. Heat oil, fry onion until transparent. Add the mustard/garlic/turmeric paste and some salt. Stir fry for one minute until cooked.

  5. Add vegetables and green chillies, mix well until well coated. Remove from heat.

  6. Allow to cool and stir in the vinegar.

  7. Place in dry jars and store in refrigerator.

  8. Enjoy as an appetiser or in white bread rolls.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.