Carrot Salad with Egg
A healthy and delicious recipe! Delicious egg carrot salad recipe to decorate your table
Ingredients:
Half a kg of carrots,
half a kg of potatoes
4 glasses of water
1 cup of frozen peas
4 eggs, 1 tablespoon butter
1 teaspoon of grated ginger
1 tablespoon flour, 1 tablespoon curry
1 glass of white grape vinegar
1 tea glass of cream
1 tablespoon of lemon juice, 2 sprigs of dill
1 teaspoon of granulated sugar, salt, black pepper
FABRICATION
Clean the CARROT and potatoes. Slice the carrots and dice the potatoes. Take the potatoes in a saucepan, add 4 glasses of water and salt, and sit on the stove. After 10 minutes, add the carrot to the pot. Boil for 5 more minutes and add the peas. Cook until the vegetables are soft and drain the water and transfer to a bowl. Set the vegetable stock aside for later use. Boil the eggs, peel and slice. Melt the butter and add the grated ginger, flour and curry. Fry for a minute or two and add the vegetable juice you have separated. Add the vinegar and cream. Stir and cook on low heat for 5 minutes. Add lemon juice, sugar and salt and remove from heat. Put the boiled vegetables in the serving bowl. Place the eggs on it. Drizzle the curry sauce. Garnish with dill and serve.