Marinated Vegetables

Peel the carrots and cut them into thin julienne sticks using the MandoChef (1;6). In the That’s A Bowl Junior 2,75L, mix them with 3 tbsp cider vinegar and some salt, press gently and set aside in the S.S. Bowl 600 ml.

Repeat the previous step for the black radish and put it in a second S.S. Bowl 600 ml.

Fill a third S.S. Bowl 600 ml with water and seal it. Stack the Bowl with the carrots on top of the Bowl with the radish without placing the seal in between, then stack on these two, the third Bowl full of water to press slightly both vegetables during the marinating process. Refrigerate all 3 stacked Bowls for 30 min. to 2 h. If you prefer, you can seal both S.S. Bowls containing the carrots and radish and refrigerate them for the same time, but flip the Bowls from time to time to allow an even marinating of the vegetables.

After the marinating time, in the That’s A Bowl, season the carrots with 1 tbsp hazelnut oil, pepper and the parsley, chopped using the Herb Chopper.  Divide the carrots in 6 bases of the Molding Tower.

In the same That’s A Bowl, season the black radish with 1 tbsp hazelnut oil, pepper and the chervil, chopped using the Herb Chopper. Divide the radish in the Molding Tower bases on top of the carrots and pack gently using the back of a table spoon. Stack the Molding Tower, seal and refrigerate until serving.

Decorate with fresh herbs.

Tip: You can marinate several different vegetables using the same recipe: zucchini, kohlrabi, cucumber, beetroot, fennel…

MARINATING TECHNIQUE aids in the digestion of raw vegetables without losing vitamins or freshness.