Taque (Pickled Vegetables)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
It is customary to prepare it for vigil
Preparation time
120 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
piece(s) large squash, cut into thick slices
250
gr beet, cut into slices
250
gr carrots, cut into rounds
250
gr chuguas (Andean tubers), chopped
1
piece(s) medium cauliflower, chopped
250
gr small green peaches
250
gr nacume (palm heart), chopped
2
clove(s) garlic, chopped
4
piece(s) onions, cut in half
1
tbsp hot pepper sauce
1
tbsp parsley, chopped
1
cup(s) oil
2
cup(s) vinegar
pinch salt and pepper to taste
Directions
- Cook everything separately until soft, and combine the cooking waters (except the beet water).
- Put all the ingredients (still warm) in a clay pot, cover with the water, vinegar, oil, garlic, onion, hot pepper, parsley, salt and pepper.
- Cover the pot with a cloth and let marinate for 8 days, removing the foam that forms.
- Serve as appetizer.