Escabéche Casa del Sol (Marinated Vegetables)

Frank Munoz
Escabéche (es-keh-bensh) is a marinated Spanish fish dish. Here, vegetables are marinated instead for a refreshing salsa that can be served as an appetizer with chips. This recipe from Casa del Sol is inherently healthy--we simply decreased the oil.

Yield:

12 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 86
Caloriesfromfat 29 %
Fat 2.8 g
Satfat 0.6 g
Monofat 0.8 g
Polyfat 1.4 g
Protein 2.8 g
Carbohydrate 15 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 438 mg
Calcium 62 mg

Ingredients

2 tablespoons black peppercorns
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 1/2 teaspoons dried oregano
4 bay leaves
1 whole garlic head
2 1/2 cups (1/2-inch-thick) diagonally sliced carrot (about 1 pound)
2 tablespoons vegetable oil
2 medium onions, each cut into 12 wedges
1 (12-ounce) jar sliced pickled jalapeño peppers, undrained
3/4 cup cider vinegar
1 cup water
4 cups small cauliflower florets
3 cups thinly sliced peeled jicama, cut into triangles
6 cups (1/4-inch-thick) diagonally sliced zucchini

Preparation

Preheat oven to 400°.

Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves); trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil, and onions in a Dutch oven. Bake, uncovered, at 400° for 30 minutes. Stir vegetables; add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves; place garlic, vegetables, and spice bag in a large bowl.

Drain jalapeños over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeño juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapeños, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag; cover and store in refrigerator.

Note: Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature.

Note:

March 2000