Angie's Carrot and Bean Salad

Ingredients for 4 servings:

• 500 g carrot(s)
• 300 g green beans (fresh or frozen)
• 2 m.-sized onion(s)
• 125 ml broth (vegetable broth), mild, instant or homemade
• Savory, dried or fresh
• 1 tbsp oil
• Vinegar or lemon juice
• Maple syrup or honey or sugar
• salt and pepper
• Coriander powder
• 2 cloves garlic, squeezed or very finely chopped
• n. B. herbs, freshly chopped (e.g. parsley or chervil or basil)
• possibly ginger
• possibly feta cheese

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

ideal for travel, picnics and summer buffets

Wash the carrots thoroughly and brush and scrape if necessary, then cut into slices about 3 mm thick. Peel the onions, quarter them, and thinly slice them. Cook the carrots and onions in vegetable broth (or water) in a regular saucepan for 8-10 minutes until al dente. Cook the green beans (clean fresh beans first; use frozen beans unthawed) in a pressure cooker according to the instructions until al dente (I used unthawed frozen beans on the organic setting, which took 9-10 minutes). Add the savory leaves to the cooking water. Drain the cooked vegetables, reserving the cooking water in a bowl. Transfer the vegetables to a sufficiently large, sealable container (e.g., a jar or Tupperware container). Season approximately 250 ml of the slightly cooled broth with oil, vinegar or lemon juice, maple syrup, honey, or sugar, salt, pepper, coriander, and garlic. Pour the stock over the vegetables, close the container, and let everything steep for at least two hours (ideally one day). Refrigerate for longer if desired. Stir in freshly chopped herbs before serving. Variation: Peel a 3 cm long piece of fresh ginger, finely grate it, and cook it with the carrots and onions. Add more garlic if desired and/or mix in some crumbled feta cheese. Serve with a whole-grain roll for a light and healthy little meal! This salad is perfect to take to the office, for a picnic, on a trip, or to a summer buffet, as it doesn’t need to be refrigerated continuously. It tastes especially delicious on the third day when it has had a nice deep infusion (although please only stir in fresh herbs shortly before eating).