Pickled and roasted veggies with whipped cream cheese​

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Pickled and roasted veggies with whipped cream cheese

Pickled and roasted veggies with whipped cream cheese

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Pickled and roasted veggies with whipped cream cheese, anchovies and beautiful green parsley olive oil.  

Cooking Time: 20min + 40min baking

Serving: 4 serving

INGREDIENTS:

For the Pickled Carrots and Cauliflower:

  • 1 carrot, peeled and sliced into thin strips
  •  1/2 small head of cauliflower, cut into florets
  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  •  1 teaspoon black peppercorns
  • 1 bay leaf

For the Roasted Carrots and Cauliflower:

  • 2 tablespoons olive oil
  • 1 carrots, peeled and sliced into thin strips
  •  1/2 small head of cauliflower, cut into florets
  •  Salt and black pepper to taste

 

  • whipped cream cheese
  • Salt and pepper to taste
  • 1-2 anchovy fillets, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup extra-virgin olive oil

INSTRUCTIONS:

Pickled Carrots and Cauliflower:

  1. In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and bay leaf. Heat over medium-high heat until the mixture comes to a boil, stirring to dissolve the sugar and salt.

  2. Place the carrot strips and cauliflower florets in a clean jar.

  3. Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Let it cool to room temperature.

  4. Once cooled, cover the container or jar and refrigerate for at least 2 hours or overnight for the best flavor.

Roasted Carrots and Cauliflower:

  1. Preheat your oven to 400°F (200°C).

  2. Toss the carrot strips and cauliflower florets with olive oil, salt, and black pepper on a baking sheet.

  3. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Remove from the oven and set aside.

Parsley EVOO:

  1. In a small bowl, mix together fresh parsley, and extra-virgin olive oil. Stir well to combine.

Assembly:

  1. To serve, spread a generous dollop of whipped cream cheese on each plate.

  2. Arrange the pickled and roasted carrots and cauliflower around the cream cheese. Add finely chopped pieces of anchovies.

  3. Drizzle parsley olive oil mixture over the vegetables.