Directions:
- Preheat oven to 400°.
- Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves); trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil, and onions in a Dutch oven. Bake, uncovered, at 400° for 30 minutes. Stir vegetables; add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves; place garlic, vegetables, and spice bag in a large bowl.
- Drain jalapeños over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeño juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapeños, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag; cover and store in refrigerator.
- Note: Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.15 Kcal (516 kJ) | ||
| Calories from fat | 33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 0% | |
| Sodium | 113.24mg | 5% | |
| Potassium | 835.26mg | 18% | |
| Total Carbs | 19.16g | 6% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 7.38g | 30% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 109.1mg | 182% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 78.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 37.04 Kcal (155 kJ) | ||
| Calories from fat | 9.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 6% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 34.06mg | 5% | |
| Potassium | 251.23mg | 18% | |
| Total Carbs | 5.76g | 6% | |
| Sugars | 2.21g | 29% | |
| Dietary Fiber | 2.22g | 30% | |
| Protein | 1.53g | 10% | |
| Vitamin C | 32.8mg | 182% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.3mg | 5% | |
| Calcium | 23.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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