John Myers
Ingredients for 4 servings:
- 400 g carrot(s), peeled
- 1 small onion(s)
- 1 garlic clove(s)
- 100 ml vegetable stock
- 50 ml white wine
- 10 g butter
- 25 ml apple cider vinegar
- ½ tsp cumin
- 40 ml olive oil
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
Thinly slice the carrots. Dice the onion. Finely dice the garlic. Grind the cumin in a mortar and pestle. Bring the carrots to a boil with the wine and vegetable stock and simmer with the lid on for about 25 minutes. Sauté the onions and garlic in the butter until translucent. Add the cooked carrots and their stock and bring to a boil. Season generously with apple cider vinegar, cumin, salt, pepper, and nutmeg. Let cool slightly and add the olive oil. Garnish with parsley, if desired. Let the salad marinate for 2 hours and enjoy.
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