Tuesday, July 7, 2009

CARROT AND SWEET ONION RELISH

2 sweet onions, chopped
2 carrots, chopped
1 tsp fresh rosemary, chopped
1 bay leaf
1/3 cup cider vinegar
1/3 cup water

In a medium-size bowl with a lid, combine all the ingredients and stir well. Place cover on the bowl. Refrigerate the relish at least overnight. Before serving, remove the bay leaf and drain the liquid.

This is a good relish to serve with poultry, fish, and pork.

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