Guest guest Posted November 8, 2001 Report Share Posted November 8, 2001 CONSERVE DE LÉGUMES (VEGETABLE PRESERVE) half a stick of celery 6 artichoke hearts, cut into quarters 4 carrots, sliced 200 g / 7 oz green olives half a cauliflower, cut into small pieces white wine vinegar 3 tbsp salt Peel and cut the vegetables, pile them up in the jars and fill half the remaining space with white wine vinegar, half with cold water. Add the salt and leave sealed in the jars for 12 days. Serve as part of the kémia. preparation / preserving : 10 minutes / 12 days country : Morocco course : preserve source : Casablanca Cuisine : French North African Cooking / Aline Benayoun Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groepen op AFRIKAANSErecepten SEIZOENSrecepten SNELLErecepten Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.