Carrot and celery salad with roast beef

Name: Carrot and celery salad with roast beef
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 medium-sized carrots; 2 stalks of celery; 2 spring onions or; 1 small stick of leek; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp salt, black pepper; 1-2 TEASPOONS White wine vinegar; 1 tablespoon (15 g) ripened cream; 1 TEASPOON grated horseradish (glass); 3-4 leaves Iceberg lettuce; 2-3 (60 g) thin slices of roast beef cold cuts; 1 washer (40 g) farmhouse bread

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 medium-sized carrots
2 stalks of celery
2 spring onions or
1 small stick of leek
1/2 TEASPOON Vegetable broth
7-10 Tbsp salt, black pepper
1-2 TEASPOONS White wine vinegar
1 tablespoon (15 g) ripened cream
1 TEASPOON grated horseradish (glass)
3-4 leaves Iceberg lettuce
2-3 (60 g) thin slices of roast beef cold cuts
1 washer (40 g) farmhouse bread

Directions

1
Peel or clean and wash the carrots, celery and spring onions. Cut carrots into thick sticks, celery into fine slices and spring onions into fine rings
2
Boil up about 100 ml of water and broth. Steam the vegetables covered in it for about 2 minutes. Season to taste with salt, pepper and vinegar. Let cool down for 5-10 minutes
3
Cream, horseradish and 1-2 tbsp. of the broth until smooth. Season to taste with pepper and salt if necessary. Clean, wash and chop the salad. Mix vegetables, stock and salad. Serve with roast beef. Put the horseradish cream as a blob on top. Add bread
4
If you do not like celery, you can replace it with 1/2 kohlrabi, 1 tomato, some radishes or mushrooms