Recipes

Sep 12, 2012 7:38 PM

Let's Make a Meal: The Union Mignonette

TUCSON - In today's "Let's Make a Meal," what's better than an evening of wine and great food? Enjoying it all for charity!

Anne Rounds with the Ronald McDonald house is here to tell us about the charity's upcoming fundraiser: "Grape Expectations," and Jack Tate from "Union" is here to showcase some of the terrific appetizers available at the event.

For more information on "Grape Expectations," check out the video, and visit:

http://rmhctucson.org/events/

Below you can find Chef Tate's recipe for "The Union Mignonette":

Ingredients

Carrots | 3 medium to large, small diced
Shallots | 2 medium to large, small diced
Italian Parsley (Flat leaf) | 1/2 bunch, rough chopped
Fresh Horseradish | 2 ounces, small dice Champagne Vinegar | 4 ounces and reserve 2 ounces
Salt and fresh cracked pepper to taste
Honey 1 ounce (Sonoran if Possible)


Preparation

1| Wash, clean and dry all vegetables.
2| peel and dice horseradish and reserve in 2oz of Champagne
Vinegar in a separate container. Let the horseradish marinate
for at least 10 minutes and drain vinegar.
3| Peel carrots and dice.
4| Remove the large stems from the parsley and chop lightly.
5| Remove the outer layer of the shallot, split in half and
dice.
6| In a medium mixing bowl combine the remaining 2oz of
Champagne Vinegar and Honey, mix until honey is fully
dissolved.
7|Finally mix all ingredients and add salt and pepper to taste.

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