Baby Carrot and Turnip Salad Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Baby turnips | 1 1/2 Pound, peeled | |
| Baby carrots | 1 1/2 Pound, peeled | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Grainy mustard - 2 tablespoons | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Extra-virgin olive oil - 3/4 cup | ||
| Pepper | 1 To taste | |
| Chives | 2 Tablespoon, minced | |
Directions
GETTING READY
1) In a small bowl, add mustard, vinegar and oil to combine. Season the dressing with salt and pepper to taste. Place aside.
MAKING
2) In a large skillet or flameproof casserole, place the turnips and carrots.
3) Season the vegetable with salt and sugar. Pour in enough cold water to cover.
4) Place over heat to bring a boil.
5) Reduce the heat to moderately low and simmer for 8 to 10 minutes, or until the vegetables are tender when pierced with a knife. Drain well.
6) In a salad bowl, add the warm vegetables and toss by adding the dressing. Let cool and place inside refrigerator.
SERVING
7) Sprinkle the salad with chives and toss well, to serve.
1) In a small bowl, add mustard, vinegar and oil to combine. Season the dressing with salt and pepper to taste. Place aside.
MAKING
2) In a large skillet or flameproof casserole, place the turnips and carrots.
3) Season the vegetable with salt and sugar. Pour in enough cold water to cover.
4) Place over heat to bring a boil.
5) Reduce the heat to moderately low and simmer for 8 to 10 minutes, or until the vegetables are tender when pierced with a knife. Drain well.
6) In a salad bowl, add the warm vegetables and toss by adding the dressing. Let cool and place inside refrigerator.
SERVING
7) Sprinkle the salad with chives and toss well, to serve.
Chef
