Root Vegetable and Winter Savoury Salad
February 13th, 2011As a new little section on the blog I thought I would post any delicious recipes that I find on my travels around the interweb!
Here is the first that I spotted in the Independent this weekend for a really delicious winter salad!

2 medium carrots, peeled and cut into batons 4cm by cm
1 small half-head of swede, peeled and cut into batons 4cm x cm
1 parsnip, peeled and cut into batons 4cm x cm
1 small or half-head of celeriac, peeled and cut into batons 4cm x cm
ltr or enough vegetable stock to just cover the vegetables
100ml olive oil
Salt and freshly ground black pepper
2tsp winter savoury or thyme
1tbsp cider vinegar
1tsp Dijon mustard
A handful of dandelion leaves or small tasty salad leaves, washed and dried
Put the carrots and swede in a pan with the olive oil and vegetable stock, season, bring to the boil and simmer for 5 minutes, add the parsnip and celeriac and continue simmering for another 3-4 minutes, then remove from the heat, add the savoury and leave to cool in the liquid.
While the vegetables are cooling, skim off the olive oil into a bowl and whisk in the mustard and cider vinegar and season.
To serve, toss the vegetables and dandelion in the dressing and arrange on serving plates.
Simple, yet divine! Let us know if you try it or if you have any favourite recipes for us to post!
Source: Independent






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