Edible Vancouver Island November/December 2023
FEATURE RECIPE
A Food Lover’s Paradise
Celebrating 31 years in business in Nanaimo’s Old City Quarter • Exotic Cheese and Chutneys • Truffles, Olives and Pates • Gourmet Oils and Vinegars • British, European and South African Imported Foods
Ukrainian winter salad A bright and hearty vegetable salad that is simple to make but certain to impress at a holiday gathering.
250.754.0100 426 Fitzwilliam Street Nanaimo, BC
thebigcheese@mcleansfoods.com www.mcleansfoods.com
artful distinctive memorable
METHOD Put potatoes and carrots in a pot with water, and beetroots and water in a second pot. Bring both pots to a boil. (If you put all the vegetables together, the potatoes and carrots will turn red becauseof the beetroots.) Potatoes will be ready in 25-35 minutes, carrots in 35-40, beetroots in 1.5-2 hours. When the vegetables can be easily pierced with a fork, they are ready. Alternatively, you can bake the vegetables in the oven. Preheat oven to 350°F, wrap the vegetables separately in aluminum foil and bake them the same amount of time as you would boil them. Once cooked, let the vegetables cool, dry them with a towel and peel off the skins. Then cut the cooked vegetables, cucumber and onion into small cubes and put in a deep dish. Add sauerkraut and beans. In a small bowl, mix together mustard seeds with oil, salt and pepper. Pour over the vegetable dish and stir to combine. Decorate with freshly cut parsley on top. Spread icing thinly on cooled cookies, topping with a tiny bit of lavender or other edible decorations while icing is still wet. Let set and serve.
INGREDIENTS 2 medium beetroots 2 large carrots 4 medium potatoes 2 medium pickled cucumbers 1 cup sauerkraut (150g) 1 can beans (250g) 1 small onion 1 Tbsp mustard seeds 4 Tbsp sunflower or olive oil
Kastawayz Art
Handmade is Heartmade Our curated collection from 195 Salish Sea Artists
salt and pepper to taste fresh parsley for garnish
Mon. ~ Fri. 10-5 • Sat. & Sun. 10-4 Visit us online anytime salishseamarket.com
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