(0)
| Difficulty: | moderate |
| Preparation: | 60 min |
| Ready in: | 30330 min |
Low-sugar
Low-fat
Vegetarian
High-protien
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 32 | 2% |
| Protein | 2 g | 4% |
| Fat | 0 g | 0% |
| Added Sugar | 1 g | 1% |
| Carbohydrates | 5 g | 2% |
| Roughage | 3 g | - |
| Saturates | 0 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 1 | small Cauliflower (about 850 grams) |
| 5 ounces | Baby corn |
| 4 | Garlic clove |
| 15 | Pearl onion (about 150 grams) |
| 5 | small red Chile pepper |
| 12 sheets | Thai basil |
| 2 stalks | Lemongrass |
| 1 piece | Ginger root (about 50 grams) |
| 1 tablespoon | Salt |
| 1 tablespoon | Cane sugar |
| ¾ cups | White vinegar |
| ½ | Star anise |
Kitchen Utensils
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Slotted spoon, 1 Ladle, 1 canning jar, 1 Kitchen towel, 1 Thermometer
Directions
Display mode:
1 Rinse jar (about 800 ml) (approximately 2 cups) and matching lid with boiling water and let dry upside down on a kitchen towel. Rinse cauliflower, pat dry and cut into florets.
2 Rinse mini corn cobs and drain. Peel garlic and onions.
3 Rinse chile peppers. Rinse basil, shake dry and pluck leaves.
4 Trim ends of lemongrass, remove tough outer layer and cut lemongrass into pieces that will fit into jar. Rinse ginger root, pat dry and cut into slices.
5 In a pot, bring 500 ml (approximately 2 cups) water, salt, sugar, and vinegar to a boil. In separate batches, cook cauliflower, corn, garlic, onion and lemongrass for about 5 minutes each, removing each with a skimmer and draining in a sieve. Remove pot from heat and reserve cooking liquid.
6 Layer vegetables alternately with basil leaves and chile peppers in prepared jar.
7 Measure out 450 ml (approximately 2 scant cups) from reserved cooking liquid, adding water if necessary. Return liquid to pot, add star anise and bring to a boil over high heat. Pour hot liquid immediately over the vegetables in jar to cover. Tightly seal lid.
8 Process jar according to manufacturer's instructions (or visit http://nchfp.uga.edu/).
Comments
This recipe hasn't received any comments yet.
Leave a Comment
Ratings
Have you already cooked this recipe?
(0)
This recipe has no ratings yet.
Tags
Pressure cookinghigh-fiberHigh-fiber Vegetarian DishHigh-fiber AppetizerLow-cholesterolLow-cholesterol AppetizerLow-cholesterol Vegetarian DishDietHigh-protienHigh-protein Appetizer
High-protein Vegetarian DishLow-fatLow-fat AppetizerLow-fat Vegetarian DishGlyxlactose-freelactose-free vegetariannon-alcoholicVeganVegan AppetizerVegan SnackVegetarianVegetarian AppetizersVegetarian SnackLow-sugarCrohn's DiseaseChronic Kidney DiseaseDiabeticElevated Blood LipidFertilityGoutGut FloraHealthy GallbladderHealthy EyesHeart ProblemsHypertensionhigh cholesterolIrritable Bowel SyndromeMenopauseOsteoarthritisPregnancyStomach DiscomfortStressAsianChineseSummerExoticcrowdpleaserSpicyCookingVegetableleafy green vegetableSpicesBrunchSide DishVegetable Side Dish