Sake Giardiniera

Randy Mayor
Sake is sometimes used as a pickling agent in Japanese cooking. It serves the same purpose and adds a mellow fermented flavor.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 29
Caloriesfromfat 6 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 5.8 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 115 mg
Calcium 29 mg

Ingredients

1 cup white wine vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon finely ground black pepper
1/2 cup sake
3 cups cauliflower florets
3/4 cup (1/4-inch-thick) slices yellow bell pepper (about 1 medium)
3/4 cup (1/4-inch-thick) diagonally-cut carrot
3 cups broccoli florets
8 green onions, white parts only
2 garlic cloves, thinly sliced

Preparation

Combine first 6 ingredients in a saucepan over medium-high heat; bring to a boil. Cook 3 minutes. Remove from heat; cool 2 minutes. Stir in sake.

Place cauliflower and remaining ingredients in a large zip-top plastic bag. Add sake mixture to bag; seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove vegetables from bag; discard marinade.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kathryn Conrad,

August 2007