Pic of Soused winter veg with salmoriglio

Soused winter veg with salmoriglio

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Vegetarian mains

VEG HACK

Soused winter veg with salmoriglio

Side Serves 4 1h
Cooking vegetables in a pickling liquor really accentuates the flavour as it seasons them throughout. It’s a delicate balance between sweet, sour and salty that really brings a new life to these familiar winter ingredients. Salmoriglio is a punchy, herby dressing, but chimichurri or salsa verde would also work very well. This simple, colourful side dish would be perfect for a dinner party or family gathering.

Ingredients

For the salmoriglio

  • 30g fresh parsley, finely chopped
  • 15g dried oregano
  • 1 garlic clove, grated
  • juice of 1 lemon
  • 1 tbsp warm water
  • 6 tbsp extra virgin olive oil

For the cooking liquor

  • 50g caster sugar
  • 50g salt
  • 400ml white wine vinegar
  • 1.5l water
  • 1 bay leaf
  • 10 peppercorns
  • 1 tsp cumin seeds

Winter veg

  • 250g carrots, washed & cut in half lengthways
  • 250g parsnips, peeled & cut into quarters lengthways
  • 150g beetroots, thoroughly washed
  • 150g cauliflower florets
Image of Soused winter veg with salmoriglio

Method

Prep time: 15 min
Cooking time: 45 min
  • Step 1

    Start by preparing the salmoriglio: In a bowl, slowly whisk together the herbs, grated garlic, lemon juice and water. Drizzle in the oil, mixing as you go. Cover and leave out at room temperature.
  • Step 2

    Next make your pickling liquor: Dissolve the sugar and salt in the vinegar and water over a low heat. Add the bay leaf, peppercorns and cumin seeds and mix.
  • Step 3

    Place the whole beetroots in the cooking liquor and turn the heat up to a rolling boil. After 25mins, add the carrots and parsnips. After a further 6 minutes, add the cauliflower florets and cook for a further 5 mins or so. Note, the beetroot stain the other vegetables. If you want to avoid this, cook in separate pans.
  • Step 4

    Remove from the heat, drain and run under cold water to stop the vegetables from over-cooking. Peel the beetroots and cut into quarters.
  • Step 5

    Heat a griddle pan over a high heat. Dry the vegetables and lightly drizzle with olive oil. Grill the vegetables for roughly 3-4 minutes per side, make sure you allow them to develop deep char marks.
  • Step 6

    Serve scattered on a plate with dollops of the salmoriglio over the top, or mix in a bowl to coat them then plate up.

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