Lukewarm beef salad

Name: Lukewarm beef salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g large carrots; 1 Stalk leek (leek); 250 g Celery; 1/2 l Vegetable broth (instant); 1 small head iceberg lettuce; 125 g Whipped cream; 2 TABLESPOONS Fresh cream; 2 TABLESPOONS grated horseradish from the jar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 125 g Roast Beef Cuts; 7-10 Tbsp Celery green

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g large carrots
1 Stalk leek (leek)
250 g Celery
1/2 l Vegetable broth (instant)
1 small head iceberg lettuce
125 g Whipped cream
2 TABLESPOONS Fresh cream
2 TABLESPOONS grated horseradish from the jar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
125 g Roast Beef Cuts
7-10 Tbsp Celery green

Directions

1
Peel, wash and chop the carrots. Clean, wash and cut leek into rings. Also clean, wash and cut the celery into pieces. Cook prepared ingredients in boiling broth for about 7 minutes. Then drain and mix with 200 ml of the broth. Clean and wash iceberg lettuce, cut into bite-sized pieces and fold into the vegetables.
2
For the sauce, whip cream until semi-stiff and mix with crème fraîche and horseradish. Season to taste with salt, pepper and lemon juice. Roll up roast beef slices and fold into the salad. Serve with the sauce. Serve garnished with celery green as desired