Marinated Vegetables

Ingredients

• 500 g carrots
• 3 stalks celery
• 80 g celery root
• 1 large white onion
• 1 Garlic clove
• 1 bay leaf
• 10 white peppercorns
• Salt
• 100 ml apple cider vinegar (or wine vinegar)
• 200 ml sunflower oil
• 1 tsp acacia honey
• oregano
• 1 tbsp roasted pine nuts

Instructions

1. 1.

   Peel the carrots and boil them in salted water until al dente, then cool and slice into rounds. Clean the celery stalks, remove any fibers if present, and cut crosswise into slices. Peel the celery root and dice it into 0.5 cm cubes.

2. 2.

   Peel the onion and garlic; slice the onion into rings and thinly slice the garlic. Heat 3-4 tablespoons of oil in a pan, then sauté the celery stalks, garlic, onion, and celery root for 3-4 minutes.

3. 3.

   Deglaze with vinegar, remove from heat, stir in bay leaf, peppercorns, salt, honey, remaining oil, and oregano, then add the carrot slices. Transfer to a bowl and marinate for 24 hours. Serve sprinkled with pine nuts.