Homemade Garnish Recipe
The word garniture, which has passed into our language from French, has been known since the 15th century. While it was used as an ornament for clothes, after the 19th century, this word began to be used for foods such as vegetables, which are served alongside the main course and complement it. The most well-known side dish is the carrot, pea and potato trio. Homemade garnish is a good alternative for those who do not prefer canned food. Enjoy your meal!
In a Nutshell:
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 15 Min
| Potatoes (Medium Size) | 2 Qty |
| Carrot (Medium Size) | 4 Qty |
| Pea (Inner) | 500 Grams |
| Salt | 1 Tsp (large) |
| Granulated Sugar | 1 Tsp |
| Apple Cider Vinegar | 1 Tbsp |
| Rock Salt | 1 Tbsp |
Steps:
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Peel and wash the carrots and potatoes. If you are going to use fresh peas, extract and rinse them. You can use the same amount of frozen or canned peas.
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In this recipe, all three vegetables need to be cooked separately, as their cooking times are different.
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Carefully cut the carrots and potatoes into cubes of about 1cmx1cm.
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Boil the vegetables in separate bowls in water with salt (rock salt if you are going to canned) and a teaspoon of vinegar until they become very soft.
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Prepare plenty of ice water in a deep bowl and put the boiled vegetables in this water and shock them.
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If you are going to use your side dish immediately, you can keep it in the fridge in salted water, filter the excess part and store it in the deep freezer.
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If you want to use it as canned food, prepare brine. Put the vegetables in sterile jars so that they are not too tight, add this water and close tightly with disposable lids.
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Put the jars upside down in a saucepan, add half hot water and boil for 20 minutes. Again, set aside to cool.
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When the cans have cooled, check to see if the lids are vacuumed. Lids must be folded in.
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You can store your canned garnishes in a cool and dark place or in the refrigerator for up to six months. Enjoy your meal!
70 Min
