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Mangetout and Carrot Salad

ingredients

serves 4
3 carrots, scraped and sliced
good pinch salt
450 g (1 lb) mangetout
1 large leek, washed
30 ml (2 tbsp) vegetable oil
salt and freshly ground pepper
15 g (2 tbsp) chopped parsley
150 ml (1/4 pt) Vinaigrette

method

Cook the carrots in a small amount of cold water with the salt. Bring to boil simmer for 10 minutes, drain.

Prepare the mangetout by removing the small stalks at the end. Cook in a small amount of boiling salted water for 4 minutes, test for tenderness. (The peas should still be slightly crunchy.) Drain.

Wash the leek thoroughly and cut a cross through the centre, wash again to make sure all the mud is removed from the inside. Slice thinly.

Heat the oil in a frying pan and cook the leek over a low heat for 4 minutes. At this stage if you want to serve a hot vegetable salad, add the carrots and mangetout, season well and stir over a low heat. Serve in a heated vegetable dish, sprinkled with chopped parsley.

To serve cold, allow all the vegetables to cool, mix together, season well and toss in the vinaigrette. Sprinkle with chopped parsley.

What did you think?

1 person has helped to review this recipe. Thankyou!

Kinda rubbish
posted by Paul S @ 01:46PM, 9/17/10
Ah thats a bit rubbish to be fair. just throw 3 vegetables together with vinegarette and BAM! that's what you get. A very unappetising meal. about as creative as weetabix with milk but not half as tasty
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