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Pickled heirloom vegetables with blue-cheese dip

Australian Gourmet Traveller recipe for pickled heirloom vegetables with blue-cheese dip.
Pickled heirloom vegetables with blue-cheese dip

Pickled heirloom vegetables with blue-cheese dip

William Meppem
10 - 12
20M

Ingredients

Blue-cheese dip

Method

Main

1.Stir sugar, rice wine vinegar and 250ml water in a saucepan over medium heat until sugar dissolves, bring to the simmer, then set aside to cool. Pour into a non-reactive container, add vegetables and nashi, cover with baking paper and a plate to keep submerged. Refrigerate to pickle (4-6 hours). Before serving, drain well, place in a bowl and drizzle with a little oil.
2.For blue-cheese dip, process ingredients in a food processor until smooth, season to taste, and serve scattered with chives and sesame seeds, with pickled vegetables for dipping.

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