Wash the carrots well and, if necessary, brush and scrape, cut into approx. 3 mm thick slices. Peel, quarter and thinly slice the onions. Cook carrots and onions in vegetable stock (or water) in a normal saucepan for 8-10 minutes until al dente.
Cook green beans (clean fresh produce first, use frozen goods without defrosting) in the pressure cooker according to the instructions until they are firm to the bite (unfrosted frozen food for me takes 9-10 minutes at organic level), adding the savory leaves to the cooking water.
Drain the cooked vegetables, collecting the cooking water in a bowl. Put the vegetables in a sufficiently large, lockable container (e.g. jar or tupper bowl). Season about 250 ml of the slightly cooled brew with oil, vinegar or lemon juice, maple syrup or honey or sugar, salt, pepper, coriander and garlic.
Pour the stock over the vegetables, close the jar and let everything steep for at least two hours (ideally: 1 day) (if standing for a long time, put it in the refrigerator). Mix in freshly chopped herbs before serving, if desired.
Variation: Peel a piece of fresh ginger about 3 cm long, grate it finely and cook it with the carrots and onions. If desired, use more garlic and / or mix in some crumbled feta cheese. Add a wholemeal bread roll - and you have a light and healthy little meal!
This salad is ideal to take away for the office, picnic, travel or summer buffet, as it does not need to be chilled continuously. It tastes particularly delicious on the third day if it has been pulled through properly (but please always mix in fresh herbs just before you eat).
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