Carrots with egg vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 Egg
- 1 collar or 500 g small
- 7-10 Tbsp Carrots
- 7-10 Tbsp Salt
- 1/2 bunch Chives
- 2 TABLESPOONS Wine vinegar
- 2 TABLESPOONS apple juice
- 3 TSP coarse Dijon mustard
- 3 TABLESPOONS Thistle oil
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Pumpkin seeds
- 4 Sweden Bröd
Directions
- 1
Boil the egg hard, quench, peel and chop it into small pieces. Carrots, wash, clean and leave some green. Steam in 1/4 litre boiling salted water for about 5 minutes. Wash chives, dab dry and cut into small rolls.
- 2
Mix with vinegar, apple juice and mustard. Whip the oil into it. Add the egg cubes and season the vinaigrette with salt and pepper. Drain the carrots (cut the large carrots in half lengthwise if necessary), arrange them on a plate and pour some vinaigrette over them.
- 3
Sprinkle with pumpkin seeds. Add Swedish bread.
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