Lukewarm vegetable salad

Ingredients for 4 servings:

• 300 g potatoes, roughly diced, 6 x 6 mm
• 100 g kohlrabi, coarsely diced, 6 x 6 mm
• 100 g parsnip(s), sliced, 3 mm
• 100 g carrot(s), finely diced, 3 x 3 mm
• 100 g celery, finely chopped, 3 x 3 mm
• 100 g spring onion(s), cut into large pieces
• 50 g fennel bulb(s), finely diced
• 100 g peas, frozen
• 1 garlic clove(s), peeled
• 70 g meatloaf, finely diced
• some leaf parsley, finely chopped, or other fresh garden herbs for garnish
• 200 ml vegetable stock from the cooking water
• 2 tbsp balsamic cream, white
• 1 tbsp mustard (elderflower mustard), alternatively Dijon mustard with honey
• 6 tbsp olive oil, mild
• 30 g capers, drained
• n. B. Fleur de Sel
• n. B. Black pepper, freshly ground
• n. B. Chili pepper(s), finely chopped, alternatively chili flakes
• n. B. lemon zest

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

as a snack, break snack, barbecue side dish or for the salad buffet

Prepare the vegetables as indicated in the list of ingredients. Bring lightly salted water to a boil in a suitably large pot. First, simmer the potatoes gently for 7 minutes. Then add the kohlrabi, parsnip, carrots, and celery and simmer everything together for another 7 minutes. Add the spring onions, fennel bulb, and a garlic clove (crushed with the heel of your hand) for 2 minutes. Add the frozen peas very briefly. Remove the vegetables with a slotted spoon, sieve spoon, or similar and allow to drain slightly, discarding the garlic clove. Place the vegetables in a bowl or dish. Measure out 200 ml of the still-warm vegetable stock for the marinade and whisk it into an emulsion with the balsamic vinegar, mustard, and olive oil. Add the drained capers and fold in a little. Season with salt, pepper, chili, and grated lemon zest. Pour the marinade completely over the vegetables and cover the bowl with aluminum foil or plastic wrap and a towel. Marinate the vegetable salad for approximately 30-60 minutes. Gently toss the vegetables several times and keep warm. Shortly before serving, stir in the finely shredded meatloaf and sprinkle the vegetable salad with fresh garden herbs. The salad should be served lukewarm. If you don’t like meatloaf, you can omit it or substitute it with another ingredient. Tip: If necessary, strain the remaining vegetable stock and freeze it in portions, boil it down, or use it to make sauces and soups.