Carrot and turnip relish

Recipe from: 12/1/1995 12:00:00 AM
Ingredients 12
Servings 8
Time

Ingredients

  • 1
    kg
    carrots
  • 500
    g
    turnips
  • 125
    ml
    olive oil
  • 125
    ml
    cooking oil
  • 80
    ml
    white wine vinegar
  • 50
    g
    chopped green olives
  • 50
    g
    fresh or canned red peppers, diced
  • 2
    cloves garlic, crushed
  • 2
    small onions, sliced
  • 60
    ml
    vodka
  • salt and freshly ground black pepper
  • chopped fresh parsley
 

Method

 
1. Cut the carrots and turnips into 5 mm-thick slices or julienne strips. Cook separately in boiling water until just tender. Rinse under cold running water. 2. Combine the oils, vinegar, olives, red pepper and garlic in a saucepan. Heat until boiling, then reduce the heat and simmer, uncovered, for 5 minutes. Remove from the heat and cool for 10 minutes. 3. Combine the carrot, turnip and onion in a large ovenproof bowl. Pour the marinade over the vegetables and stir in the vodka. Leave to cool completely. 4. Season to taste. Cover and chill for 8 hours, stirring occasionally. Sprinkle with parsley and serve.
 

 

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