Heirloom Vegetable Cornucopia

    Heirloom Vegetable Cornucopia

    Heirloom Vegetable Cornucopia

    Ingredients

    Pickled Vegetables

    • 10 each Romanesco cauliflower florets
    • 5 each breakfast radish, quartered lengthwise (20 pieces)
    • 5 pickled purple carrots, cut lengthwise, then each ½ on the bias (20 pieces)
    • 5 pearl onions, peeled, halved, root end intact
    • 2 cups Texas Pete® Original Hot Sauce
    • 2 cups apple cider vinegar
    • 2 cups water
    • 4 Tbsp. sugar
    • 2 Tbsp. kosher salt

    Yogurt Sauce

    • 1 cup Greek yogurt
    • ¼ cup mayonnaise
    • 2 Tbsp. Texas Pete® Sautéed Garlic Flavor Hot Sauce

    Additional Ingredients

    • 20 each batons of yellow, orange, and red bell pepper (60 pieces total)
    • 20 slices red radish, parsnip chips (fried)

    Directions

    Pickled Vegetables

    1. Place each vegetable in a separate container.
    2. Combine Texas Pete® Original Hot Sauce, vinegar, water, sugar, and salt in a medium saucepan.
    3. Bring to a simmer and make sure salt and sugar are dissolved.
    4. Pour the hot liquid over the vegetables to cover. Refrigerate overnight.

    Yogurt Sauce

    1. Combine ingredients and mix well.

    Assembly for 10 Vegetable Cornucopia

    1¼ cup yogurt sauce

    10 each pickled Romanesco cauliflower florets

    20 each pickled breakfast radish quarters

    20 each pickled purple carrots, cut lengthwise, then each ½ on the bias (20 pieces)

    10 each pickled pearl onion halves

    20 each batons orange bell pepper

    20 each batons yellow bell peppers

    20 each batons red bell peppers

    10 thin slices red radish

    10 each parsnip chip

    Parsley leaves

    Chives

     

    Place the yogurt sauce in the bottom of the glass. Arrange the pickled and fresh vegetables:

     

    1 each pickled Romanesco cauliflower florets

    2 each pickled breakfast radish quarters

    2 each pickled purple carrot pieces

    1 each pickled pearl onion halves

    2 each batons orange bell pepper

    2 each batons yellow bell peppers

    2 each batons red bell peppers

     

    Garnish with crispy parsnip chip, fresh radish slices, and fresh herbs.

     

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