John Myers
Side Dish: Cooked Carrot Salad
The perfect side dish: cooked carrot salad recipe with a picture and simple step-by-step instructions.
- 600 g Carrots
- 100 ml Vegetable broth
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Olive oil
- 1 tbsp Linseed oil
- Salt pepper
- 2 tbsp 6-Kräuter-Mischung TK
- 0,5 tsp Honey to taste
- Peel the carrots and cut into thin slices. I barely cooked them in the steamer for about 15 minutes. But works just as well in a saucepan with vegetable stock.
- Mix the vegetable stock with the vinegar and oil and pour over the still hot carrots. Season with salt and pepper and mix in the herbs. Tastes warm and cold.
- Since I just tried the salad as I remembered it and unfortunately didn’t weigh the carrots and vegetable broth, I hope the quantities are correct. But you can tell. The carrots shouldn’t swim in the dressing 😉
- Since I only knew raw grated carrot salad so far, I found this a great change.
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