Carrot Salad RecipeOrigin: Britain Period: Traditional |
Ingredients
650g Carrots 
Carrot Salad Preparation:Method:Cut the carrots lengthways into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots. Meanwhile, mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in a clean saucepan. Add the carrot segments and the salt and cook gently on a very low heat for about 5 minutes, turning all the while, until all the flavours are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving. Find more Easter Recipes Here |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Carrot Salad to your online bookmark site: 
|
|
More British recipes... More European recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with carrots and vinegar as primary ingredients: Spareribs in Sweet and Sour Sauce Pickled Marsh Samphire Saure Kartoffel Carrot and Orange Soup Melitzanaki Toursi Home Cured Herring Domatakia Toursi Armenian Basturma Home-made French Dressing Oignons à la Monégasque Ladolemno Pickled Marsh Samphire II Piperes Prassines Toursi Lemon Mustard Piperies Tiganites Pickled Beetroot Carrot and Coconut Bread Spiced Oranges Raspberry Vinegar Cameline Sauce Sushi-Meshi Oven-dried Plums Pickled Angelica Creamy Salad Dressing Algerian Shorba Grilled Mullet Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
