Finely marinated summer vegetables

Ingredients for 4 servings:

• 500 g cauliflower florets, fresh or frozen
• 500 g broccoli florets, fresh or frozen
• 200 g carrot(s)
• 500 g kohlrabi
• 100 g onion(s), red
• 2 garlic cloves
• 2 tsp fennel seeds
• 2 tsp coriander powder
• 400 ml orange juice
• 2 bay leaves
• ½ bunch parsley
• Salt and pepper, black
• 4 tbsp honey or agave syrup
• 8 tbsp apple cider vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Clean the cauliflower and broccoli, peel the carrots and kohlrabi, and cut into bite-sized pieces. Bring a large pot of salted water to a boil and blanch the vegetables for 7 minutes. Transfer to a sieve and drain. Peel the onions and garlic, halve the onions, and cut both into 1 mm thick slices. Roughly crush the fennel seeds in a mortar and pestle and mortar and simmer with the coriander, orange juice, bay leaves, onions, and garlic in a small saucepan for about 3 minutes. Finely chop the parsley. Remove the stock from the heat and stir in the salt, pepper, honey, and vinegar. Place the vegetables in a shallow dish and stir in the parsley. Pour the stock over the vegetables and stir to combine. Let stand for at least 45 minutes. Serve with a hearty piece of buttered farmhouse bread. Tip: This dish can also be prepared the day before.