John Myers
Diced Potato – Carrot Vegetables with Salad
The perfect diced potato – carrot vegetables with salad recipe with a picture and simple step-by-step instructions.
- 3 piece Potatoes
- 3 piece Carrots
- 300 ml Vegetable broth
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- 1 piece Lettuce fresh
- 1 piece Apple-Cherry vinegar
- 1 piece Apricot oil
- Peel the potatoes and carrots, wash and cut them into cubes and simmer in the vegetable stock – I do this in a pan with a lid, so that the moisture can simmer and in the end only the potatoes and carrot cubes remain.
- Wash and cut the lettuce (in the Genius), then add vinegar, oil and, if you like, salt and pepper and stir well.
- Arrange everything on a plate … nothing special, but it’s quick and it’s vitamins.
Recommended side dish
- We had seitan beef with marjoram … it was really good – just try it 🙂
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