Cooked carrot salad

Ingredients for 4 servings:

• 1 bunch of carrots
• ½ small onion(s)
• Vegetable broth, strong
• 1 tbsp vinegar
• 2 tbsp olive oil
• 1 tsp, heaped mustard
• salt and pepper
• some garlic
• Parsley, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

delicious side dish for grilling

Finely dice the onion. Peel the carrots and cook in vegetable stock until tender but still slightly firm to the bite. Drain, reserving some of the vegetable stock. Pour about 2-3 tablespoons of the hot stock over the onions and let them simmer for a while. Then add the vinegar, oil, and mustard, and season generously with salt, pepper, and a little garlic (granulated or fresh). Slice the carrots and add to the dressing, mix well, and let simmer for 1 hour. Season again before serving, as the carrots absorb a lot of the flavor. Add a little more vegetable stock if desired. If you like, you can sprinkle on fresh parsley. Instead of vegetable stock cubes, I use homemade vegetable paste because it’s nice and spicy and simply tastes better.