The element that drew me to this recipe was that the vegetables are briefly cooked in the marinade. The hot marinade infuses the vegetables with its essence, intensifying the flavor considerably. Don’t overcook the vegetables, you want some crispness or crunch. For me, 8 minutes was the right amount of time. While the vegetables are excellent eaten after a short marinade, they’re even better the next and following days. Refrigerate and bring to room temperature before serving.
1/2 c water
1/2 c white wine or rice vinegar
1/2 c white wine, vermouth, sake, white grape juice, or apple juice
1/2 c vegetable oil
2 T fresh, coarsely chopped parsley or other fresh herb
1 t fresh thyme leaves, or 1/4 t dried thyme
2 cloves garlic, peeled and coarsely chopped
pinch of cayenne or red pepper flakes
salt and pepper, to taste
3 – 4 c sliced root vegetables, in batons or rounds
1 t prepared mustard
1. Combine all ingredients except root vegetables and mustard in a saucepan that can hold the vegetables. Bring to a gentle boil. Carefully add prepared vegetables. Cook, uncovered, until just barely tender, or to your own preference. Drain vegetables, reserving cooking liquid.
2. Put cooked vegetables in a serving bowl or other suitable container. Add mustard to cooking liquid, whisking to combine. Pour over vegetables, stirring to coat the vegetables. Allow to marinate for at least an hour before serving. Or cool completely, refrigerate, covered, overnight. Bring out about an hour before serving (though they’re good cold, too).