Carrot Salad
I have met one or two persons in my life who found carrots were just rabbit-food. Well, I did not agree. "An apple a day keeps the doctor away". I am pretty sure that goes for carrots too. Since I am allergic to raw apples I eat carrots "to keep the doctor away". This vegetable is within the reach of rich and poor alike and is rightly called the "universal root". It can be eaten raw, drunk as a juice, used in every conceivable salad, cooked as a vegetable, made into jam, marmalade, syrup and sweet dishes. Yes, it can be eaten in almost any manner imaginable.
This recipe serves 5.
4 large carrots
150 g frozen sugar-peas/snaps (or fresh)
10 cm leek
2 cubes Vegetable Bouillon
4 tablespoons fresh parsley, chopped
MARINADE:
2 cloves garlic, chopped
½ dl white wine vinegar
1 ½ dl olive oil
½ tablespoon thyme
½ tablespoon marjoram
salt and pepper to taste
Peel the carrots and cut them into slices (about 3 mm pieces).
Wash and cut leek into small slices.
Put carrot and leek into a saucepan with vegetable bouillon to cover and simmer för about 6-7 minutes.
Add sugar-peas/snaps and simmer for about 2-3 minutes.
Pour off the liquid.
Mix garlic, vinegar, oil, thyme, marjoram, salt and pepper.
Pour the marinade over the vegetables while they are warm.
Allow to rest in the refrigerator for a couple of hours.
150 g frozen sugar-peas/snaps (or fresh)
10 cm leek
2 cubes Vegetable Bouillon
4 tablespoons fresh parsley, chopped
MARINADE:
2 cloves garlic, chopped
½ dl white wine vinegar
1 ½ dl olive oil
½ tablespoon thyme
½ tablespoon marjoram
salt and pepper to taste
Peel the carrots and cut them into slices (about 3 mm pieces).
Wash and cut leek into small slices.
Put carrot and leek into a saucepan with vegetable bouillon to cover and simmer för about 6-7 minutes.
Add sugar-peas/snaps and simmer for about 2-3 minutes.
Pour off the liquid.
Mix garlic, vinegar, oil, thyme, marjoram, salt and pepper.
Pour the marinade over the vegetables while they are warm.
Allow to rest in the refrigerator for a couple of hours.
Sprinkle with parsley before serving.
2 comments:
Carrots comprise a major part of my salads.I just love this vegetable and I'm aware of its great potentials.Thnx a lot for sharing the salad recipe!!Cheers! Do peep into my blog and lemme know how you like it!!Linda
Thanks for visiting! This bright orange fleshy root vegetable we know today as the carrot is a far cry from its wild ancestor. It was a small tough, pale fleshed acrid root plant. Luckily, some motivated people took carrots under their horticultural wings and taught them how to be sweet. That, however, is a long story..
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