Polish Veggie Salad
Serves
6
Total Time
28mins
Calories
307
This salad reminds me of my childhood. My mum used to make a version of this, and this recipe is based on that recipe. Thanks Mum, Lunch is still great!
- Potato3large, peeled, diced
- Carrot3large, peeled, diced
- Parsnip2peeled, diced
- Apple2diced
- Gherkins6diced
- Onion½peeled, diced
- Lemon1juice of
- Egg6
- Water500 g
- Frozen peas200 g
- Dijon mustard2 teaspoons
- Pink himalayan salt flakesas needed
- Mayonnaise300 g
Ingredients
- 1. Add egg to the simmering basket
- 2. Add water to the TM5 bowl
- 3. Arrange simmering basket
- 4. Add potato to the varoma tray
- 5. Add the rest of the vegies into Varoma dish leaving a hole in the centre of the vegies to allow the steam to come through (an egg ring works well for this)
- 6. Place Varoma into position and steam vegies and eggs 15 min/ Varoma/speed 4
- 7. Add apple and gherkins to a clean large mixing bowl
- 8. Add onion and frozen peas to the large mixing bowl
- 9. Transfer eggs to water bath and leave to cool
- 10. Stir vegies and check to see if they are cooked, just tender
- 11. Once veggies are cooked, remove Varoma and set aside with the lid off and allow to cool
- 12. In a small mixing bowl, mix together Easy Mayonnaise, mustard, lemon juice and salt
- 13. Peel the eggs and cut in halves or quarters
- 14. Once vegies are cooled (or mostly – this salad can be served warm), add to the large mixing bowl
- 15. Pour mayo mix over the vegies and stir thoroughly but gently
- 16. Serve with egg on top
Method
Make this recipe in the Fresco Recipes App
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