Carrots – Celery Salad, Cooked

Summary

Ingredients

• 250 g carrot (s), raw, thinly sliced
• 250 g celery, raw, fine cubes,
• 1 apple, raw, fine cubes
• 0.5 ½ onion (s), finely diced
• 1 tablespoon balsamic vinegar, white
• 2 tablespoon oil (walnut oil)
• liters ⅛ water
• 0.5 teaspoon ½ sea salt
• 1 teaspoon sugar
• 1 teaspoon horseradish (cream horseradish / glass)
• 1 tablespoon walnuts, chopped
• 1 tablespoon parsley, chopped
• Maggi
• pepper

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Instructions

1. Put the carrots and celery with water and salt on top, bring to the boil and cook for approx. 10 min. Let the lid boil. In the meantime, make the marinade from the remaining ingredients, except for walnuts and parsley. Add the cooked vegetables including the cooking water, mix well, season to taste, leave to rest overnight.
2. Fold in the nuts and parsley before serving.