Marinated Carrots Pearl Onions & Radishes

Marinated Carrots Pearl Onions & Radishes

¾ pound very young carrots, peeled and trimmed (340g)

1 cup pearl onions skins removed (250ml)

1 cup radish cleaned and stems removed (250ml)

3 cups water (750ml)

6 tablespoons dry white wine (90ml)

6 tablespoons white wine vinegar (90ml)

¼ cup extra-virgin olive oil (60ml)

1 large garlic clove, crushed

1 small bunch fresh parsley

1 small bunch fresh thyme

1 small bunch fresh oregano

2 tablespoons sugar (30ml)

1 teaspoon cayenne pepper (5ml)

1 teaspoon Dijon mustard (5ml)

2 tablespoons finely chopped fresh basil leaves (30ml)

In a medium size non reactive saucepan, bring the water, wine, vinegar and olive oil to a boil with the garlic, parsley, thyme, oregano, sugar, salt, and cayenne. Reduce heat to medium and add the carrots, radish and onions. Allow to cook for 6 minutes.  Let cool in the saucepan. Place the liquid and vegetables in a serving jar place into the refrigerator overnight.

Next day remove 2 cups (500ml) of the liquid from vegetables. Strain the liquid into a sauce pan.

Reduce the remaining poaching liquid over high heat to 1 cup (250ml).   Stir in the mustard allow to cool. When ready to serve drizzle reduced sauce over vegetables and sprinkle with fresh chopped basil.

Yields 4 cups (1L) of vegetables servings.