carrot, radish, parsnip, wild rice, quinoa, turnip, beet, Banyuls vinegar pudding

Wash, peel, and chop the carrots, radishes, parsnips, turnip, and beet into bite-sized pieces.

Prepare the Vegetables

In separate pots, cook the wild rice and quinoa according to package instructions until tender.

Cook the Grains

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped vegetables and sauté for about 10 minutes until they are tender.

Sauté the Vegetables

Add the cooked wild rice and quinoa to the skillet with the sautéed vegetables. Drizzle with Banyuls vinegar and toss everything together. Cook for another 2-3 minutes.

Combine Grains and Vegetables

In a saucepan, combine milk, sugar, and cornstarch. Stir well and cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in vanilla extract.

Prepare the Pudding

Serve the grain and vegetable mixture warm, drizzled with additional Banyuls vinegar if desired, alongside a small bowl of the vanilla pudding.

Plate the Dish

carrots

radishes

parsnips

turnip

beet

wild rice

quinoa

Banyuls vinegar

milk

sugar

cornstarch

vanilla extract

WHAT’S LEFT OF MY WINTER GARDEN

Make WHAT’S LEFT OF MY WINTER GARDEN Recipe in just 45m. carrot, radish, parsnip, wild rice, quinoa, turnip, beet, Banyuls vinegar pudding

What’s Left Of My Winter Garden Recipe

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