Achards de légumes

Name: Achards de légumes
Total time: 40 min
Yield: Serves 6
Cuisine: Réunion
Ingredients: 300 g (10 oz) white cabbage, thinly sliced; 3 carrots (350 g / 12 oz), finely julienned; 200 g (7 oz) green beans, cut into lengths; 2 yellow onions (250 g / 9 oz), sliced; 1 piece fresh ginger (30 g / 1 oz), pounded; 3 cloves pink garlic, pounded; 1 tsp ground turmeric; 1 bird's eye chili, sliced; 80 ml (⅓ cup) sunflower oil; The juice of 2 limes; 1 pinch of fleur de sel

Vegetable achards (Réunion pickled vegetables)

⏱ 40 minServes 6Easy90 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)white cabbage, thinly sliced
3carrots350 g / 12 oz), finely julienned
200 g (7 oz)green beans, cut into lengths
2yellow onions250 g / 9 oz), sliced
1piece of fresh ginger30 g / 1 oz), pounded
3 clovespink garlic, crushed
1 tspground turmeric
1bird's eye chili, sliced
80 ml (⅓ cup)sunflower oil
The juice of 2 limes
1 pinchfleur de sel (flaky sea salt)

300 g (11 oz) white cabbage, thinly sliced
3 carrots 350 g / 12 oz), finely julienned
200 g (7 oz) green beans, cut into lengths
2 yellow onions 250 g / 9 oz), sliced
1 piece of fresh ginger 30 g / 1 oz), pounded
3 cloves pink garlic, crushed
1 tsp ground turmeric
1 bird's eye chili, sliced
80 ml (⅓ cup) sunflower oil
The juice of 2 limes
1 pinch fleur de sel (flaky sea salt)

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (28 cm / 11 in)

1 mandoline for the julienne

1 sterilized glass jar (750 ml / 3 cups)

03 — Method

Cut all the vegetables into fine, even julienne on a mandoline.
Blanch the green beans for 3 minutes and the carrots for 2 minutes in salted boiling water, then plunge into ice water.
Heat the oil over medium heat and cook the onions, garlic-ginger paste, turmeric and chili for 3 minutes.
Add all the drained vegetables and stir-fry over high heat for just 4 minutes; they should stay crunchy.
Off the heat, add the lime juice and salt and mix once more.
Serve warm or cold as a starter or with curry. Keeps 5 days in a sterilized jar in the fridge.