- 19, Jun 2020
- #1
Structure:
300 grams of potatoes (5-6 potatoes)
200 grams of beetroot
300 grams of turnip
200 grams of pickles
100 grams of onion
100 grams of vegetable oil (it is better to have both sunflower and olive) salt
Cooking.
We start by washing all the ingredients very well, because, as you know, sand does not contribute to a better perception of the dish.
After that, we separate the peel from the useful part of vegetables.
Put the potatoes in a pan with boiling water and cook until cooked.
Then cut the potatoes into small cubes. We also turn the carrots into cubes and pour them into a pan, pour boiling water in such a way that the carrot is hidden under water.
Add 1 tablespoon of sunflower oil and 1 teaspoon of sugar to carrots.
Cook for 20-25 minutes on low heat.
With beetroot, we do exactly the same as with carrots, only in a separate pan. Next, take the onion (about half of the total volume of the onion), cut it into cubes, put in a pan and fry on low heat until tender.
Turnips are also divided into small cubes and cook until cooked.
Cut the remaining onion into rings, cut the cucumbers into cubes. Cooking When everything is prepared, you just need to combine all the ingredients, sprinkle with salt and season with olive oil.
After that, gently mix the contents of the plate, while making sure that the turnip retains the shape of the cubes, and does not break out and turn into slurry.
Vinaigrette is ready! Bon Appetit!
300 grams of potatoes (5-6 potatoes)
200 grams of beetroot
300 grams of turnip
200 grams of pickles
100 grams of onion
100 grams of vegetable oil (it is better to have both sunflower and olive) salt
Cooking.
We start by washing all the ingredients very well, because, as you know, sand does not contribute to a better perception of the dish.
After that, we separate the peel from the useful part of vegetables.
Put the potatoes in a pan with boiling water and cook until cooked.
Then cut the potatoes into small cubes. We also turn the carrots into cubes and pour them into a pan, pour boiling water in such a way that the carrot is hidden under water.
Add 1 tablespoon of sunflower oil and 1 teaspoon of sugar to carrots.
Cook for 20-25 minutes on low heat.
With beetroot, we do exactly the same as with carrots, only in a separate pan. Next, take the onion (about half of the total volume of the onion), cut it into cubes, put in a pan and fry on low heat until tender.
Turnips are also divided into small cubes and cook until cooked.
Cut the remaining onion into rings, cut the cucumbers into cubes. Cooking When everything is prepared, you just need to combine all the ingredients, sprinkle with salt and season with olive oil.
After that, gently mix the contents of the plate, while making sure that the turnip retains the shape of the cubes, and does not break out and turn into slurry.
Vinaigrette is ready! Bon Appetit!
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