What’s Left Of My Winter Garden Recipe
carrot, radish, parsnip, wild rice, quinoa, turnip, beet, Banyuls vinegar pudding
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Grains
Dressing
Pudding
Method
Preparation
Prepare the Vegetables
Wash, peel, and chop the carrots, radishes, parsnips, turnip, and beet into bite-sized pieces.
Cook the Grains
In separate pots, cook the wild rice and quinoa according to package instructions until tender.
Cooking
Sauté the Vegetables
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.
Combine Grains and 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.
Making the Pudding
Prepare the Pudding
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.
Serving
Plate the Dish
Serve the grain and vegetable mixture warm, drizzled with additional Banyuls vinegar if desired, alongside a small bowl of the vanilla pudding.