Warm Carrot Salad To Eat Full
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 large carrots, cleaned
- 2 tablespoon cream cheese (spreadable) with yogurt
- 100 ml milk or water
- 2 tablespoon herbs, dried
- 4 tomato (s), dried, pickled
- 30 g peanuts, roasted, salted
- 1 dash oil (walnut oil)
- salt
- Garlic powder
Print Recipe
Pin Recipe Instructions
- Cook the carrots until they are firm to the bite (not too soft) without adding salt. Let cool and slice thinly.
- Mix the cream cheese, herbs and milk or water to a smooth sauce. Cut the dried tomatoes very small. Chop the peanuts into small pieces.
- Mix the carrots, tomatoes and peanuts, mix in the sauce. Mix everything well. Season to taste with salt and garlic powder.
- Let it steep for 5 minutes and serve.
- Tastes lukewarm best. A good, simple whole grain butter bread goes well with it.
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