Vegetable pickle with Västerbottensost dip


Follow these steps

500 g cleaned vegetables such as carrots, cauliflower, red onion
1 red chilli pepper
200 ml white wine vinegar
200 ml granulated sugar
1 star anise
2 bay leaves
1 rosemary sprig
1 romaine lettuce
1 bunch of radishes

Cheese dip:
300 ml light crème fraîche
200 ml grated Västerbottensost
1 pinch sambal oelek

Cut the carrots into sticks, divide the cauliflower into florets and cut the onion into thin boats. Divide, core and cut the chilli in thin slices. Boil the vinegar and sugar with anise, bay leaves and rosemary. Mix the vegetables with the chilli and pour the boiling solution over the vegetables. Cool down and let soak ideally for a few hours before serving. Put the vegetable pickles, lettuce and radishes in separate bowls when serving. Mix all the ingredients for the dip and serve with the vegetables.

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