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
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.
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.
serving amount
serves 4
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