Cooked Cucumber and Carrot Salad Recipe
Ingredients
| 2 cucumbers, sliced in chunks | ||
| Carrots | 2 Large, sliced | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Bouquet garni of thyme, parsley and bay leaf | ||
| Oil | 6 Tablespoon | |
| Lemon juice | 1 | |
| White wine | 2 Cup (16 tbs) | |
| Coriander | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place cucumbers, carrots, onion, garlic and bouquet garni in a pan.
Combine oil, lemon juice, wine, salt, pepper and coriander in a glass jar, cover and shake vigorously to mix, then pour over the vegetables.
Cover pan and cook gently for 25-30 minutes.
Cool, turn out into a bowl and chill.
Combine oil, lemon juice, wine, salt, pepper and coriander in a glass jar, cover and shake vigorously to mix, then pour over the vegetables.
Cover pan and cook gently for 25-30 minutes.
Cool, turn out into a bowl and chill.
Chef
