Pickled Vegetables

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Pickled Vegetables
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Difficulty:
easy
Difficulty
Preparation:
7 h.
Preparation
Calories:
324
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie324 cal.(15 %)
Protein3.54 g(4 %)
Fat21.53 g(19 %)
Carbohydrates22.86 g(15 %)
Sugar added0 g(0 %)
Roughage7.19 g(24 %)
Vitamin A1,278.02 mg(159,753 %)
Vitamin D0 μg(0 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.42 mg(12 %)
Vitamin B₆0.17 mg(12 %)
Folate45.31 μg(15 %)
Pantothenic acid0.39 mg(7 %)
Biotin1.86 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38.95 mg(41 %)
Potassium718.28 mg(18 %)
Calcium122.74 mg(12 %)
Magnesium39.65 mg(13 %)
Iron2.65 mg(18 %)
Zinc0.51 mg(6 %)
Saturated fatty acids2.89 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
500 grams Fennel
250 grams carrots
3 Plum tomato
3 garlic cloves
½ lemon (juice)
¼ l dry white wine
l Vegetable broth
3 black peppercorns
1 bay leaf
6 sprigs thyme
6 parsley
salt
6 Tbsps olive oil
How healthy are the main ingredients?
Fennelcarrotolive oilthymegarlic clovelemon

Preparation steps

1.

Rinse the fennel, cut the delicate leaves and set aside. Cut the bulb in half. Cut out the wedge-shaped stalk with a small sharp knife. Rinse thoroughly under running water.

2.

Drain the fennel.

3.

Peel, rinse and cut the carrots into 5 cm (approximately 2 inches) long and 1 cm (approximately 1/3 inch) wide sticks.

4.

Pour boiling water over the tomatoes and briefly soak. Peel away the skin and cut into wedges. Remove the stem and the seeds.

5.

Peel the garlic. Boil the lemon juice with wine, broth, peppercorns, and bay leaves. Rinse the thyme and parsley with cold water and place in the pot.

6.

Add the fennel, carrots, and peel garlic cloves to the pot. Bring to a boil. Cover the vegetables and simmer over low heat for about 8 minutes. Cook until the vegetables are semi-soft. Add the tomato quarters and cook for another 2 minutes. Don't let the tomatoes get too soft.

7.

Remove the vegetables from the pickling liquid. Place in a sealable porcelain pot and sprinkle with a little salt.

8.

Pour the liquid through a sieve and boil over high heat. Reduce the liquid by half.

9.

Add the olive oil to the reduced liquid. Heat, but do not bring to a boil. Pour the liquid over the vegetables. Chop the fennel leaves into small pieces and sprinkle over the vegetables.

10.

Completely cool the vegetables. Cover and leave at room temperature to marinate for about 6 hours.

To serve: Serve the pickled vegetables as desired.

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