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Ingredients
- fennel 1 small bulb, halved and thinly sliced
- baby carrots 150g, scrubbed
- baby leeks 100g, trimmed and halved
- radishes 150g, trimmed and halved
- flat-leaf parsley a handful of leaves to serve
pickling liquid
- white wine 200ml
- light olive oil 100ml
- cider vinegar 200ml
- bay leaves 3
- fennel seeds 1 tsp
- peppercorns 4
- golden caster sugar 2 tbsp
- salt 1 tbsp
Method
-
Step 1
Blanch all the vegetables except the radishes for 3 minutes, Then cool in iced water and drain.
-
Step 2
Bring the pickling liquid ingredients to the boil and pour over the vegetables. Allow to cool completely in the liquid and leave until needed.
Nutritional Information
- Kcals 82
- Carbs 2.3g
- Protein 0.8g
- Fat 5.6g
- Salt 0.9g
- Fibre 2.1g