- stainless steel saucepan
- glass mixing bowl
We found ourselves in an over forecasted predicament. We had too many zuchinnis and carrots on hand, and I was starting to panic that we wouldn’t be able to eat through it all before it went bad. Luckily, I had tagged this recipe to explore when I skimmed through JP’s latest book, Essential Pepin. Making this batch gave us an instant, easy snack and side for the next few days. This recipe works with zucchini, carrots, mushrooms, artichoke hearts, and cauliflower and keeps in the fridge for about a week. Serve with salad or crunchy bread.
|Cut the veggies into 2-inch segments, then cut each segment into 3/8-inch thick sticks. Cut the onions into sixths and separate into layers. Slice the outer layers in half to get more evenly sized slices.|
|Bring all the following into a boil in a large stainless steel sauce pan - veggies, wine, water, vinegar, 1/4 cup olive oil, coriander, peppercorns, thyme, fennel seeds, bay leaves, salt, pepper. Boil covered for about 6 minutes. Add the onions, bring to a boil, then reduce heat and simmer for 3-4 minutes.|
|Pour veggies and broth into a bowl to cool to room temp. Mix in the 2 tablespoons of olive oil and serve.|