Escabèche – Pickled Vegetables

Escabèche – Pickled Vegetables

By Eric Eisenberg
Executive Chef

Ingredients:

Marinade:
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
 
Vegetables:
  • 1 large english cucumber,  cut into sticks , leave skin on
  • 1 small white onion sliced
  • 4 ribs celery cut into sticks
  • 1 medium Jicama peeled and cut into sticks
  • 2 large carrots peeled and sliced
  • 2  red bell pepper cut into strips
  • ½  cup coarsely chopped fresh cilantro
  • 10 radishes  thinly sliced
  • 2 tablespoons thinly sliced green onions

Directions:
  1. Combine marinade ingredients  in a small sauce pan , stirring with a whisk. Bring to a boil
  2. Combine all vegetables in a shallow pan or bowl , pour hot marinade over the vegetables, Marinate uncovered overnight in the refrigerator.
  3. Serve on the side of any sandwich in place of pickles or chips. You get the crunch and the tang of pickles and chips with no fat and much less sodium!

CALORIES 71 (31% from fat); FAT 2.6g (sat 0.4g,mono 1.7g,poly 0.3g); IRON 0.9mg; CHOLESTEROL 0.0mg; CALCIUM 52mg; CARBOHYDRATE 11.8g; SODIUM 276mg; PROTEIN 1.9g; FIBER 4.3g
 
 
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