Description
Moderately spicy, quite spicy and of course a very healthy salad, especially in autumn and winter. If the taste seems a little spicy, feel free to take away the red pepper with the other ingredients it is better not to experiment, to affect the taste of the salad. And of course the taste of carrots plays a big role on the taste of the salad. The juicier and tastier the carrot, the better the salad.
Ingredients
-
Carrots
1.5 kg
-
Onion
1 piece
-
Garlic
1 piece
-
Spices
1 tsp
-
Sugar
2 Tbsp
-
Salt
2 Tbsp
-
Vinegar essence
1 tsp
Cooking
Carrots grate on a special grater, aclidinium in a container and fill with water with the sugar, add the grated garlic. Allow to stand for 30-40 minutes. During this time, the carrots give juice and will make friends with garlic.
While the carrot is resting in the pan, make seasoning. In frying pan, pour sunflower oil and fry the onions (cut the onions coarsely along with the peel), garlic (2-3) cloves, coriander, cardamom (2 Bob), a mixture of peppers, and of course red pepper. Fry until then, that oil has acquired a beautiful Golden color.
Drain liquid from carrots, leave a bit (200 ml). Add to carrots, salt, is filtered through the sieve of the "Golden special" butter and add a Cup of drained liquid. Mix and add vinegar. You can add 1 tsp of mustard. Pereeive, try... delicious??? Very tasty, but let it stay for a day (minimum) in the fridge and you will see how to reveal the taste of the salad.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.