Twice Cooked Vegetable Salad
No need to think twice about what to eat: Twice Cooked Vegetable Salad
This recipe is vegan and very easy to make. If you want to make a delicious salad in less than half an hour, you are in the right place.
This twice cooked vegetable salad is a delicious and healthy dish that is perfect for any occasion. The salad is made with a variety of vegetables that are cooked twice to ensure that they are tender and flavorful. The almonds add a nice crunch to the salad and the overall dish is perfect for those who are looking for a healthy and tasty option.
TYPE
Salads
SERVİNG
2
TOTAL TIME
25 MIN.
Ingredients:
● 50 g broccoli, florist part medium pieces
● 50 g cauliflower, florist part medium pieces
● 50 g carrot, roundly cut 3 cm
● 50 g potato, medium pieces
● 50 g fresh beans, break to two
● 2 tbsp olive oil
● 1 tsp salt
● 1 tsp pepper
● 1 L water
● ¼ cup sliced almond
● 1 tsp sea salt
Step by step
1. Bring it to a boil 1 L water, and add salt; in high heat, add broccoli, cauliflower, fresh
beans, and carrot cook for 5 minutes uncovered. Take the vegetables with a skimmer
strainer.
2. Then add the potato and boil for 15 minutes.
3. In a pan, heat olive oil and add drain vegetable; cook until everything has a crust layer.
4. Portion to two serving plates, sprinkle sea salt and sliced almond on top, and serve it.
Enjoy!
