EN
38
Recipe
Serves 6
1 kg large carrots, peeled
½ cup apple cider vinegar
¼ cup rapeseed oil
½ cup coconut sugar
2 tsp mustard
1 tsp Worcestershire sauce
1 can (about 300 g) tomato puree
Salt and pepper to taste
1 small red onion, sliced into very thin rings
1 green pepper, sliced
1. Fill the water reservoir with water.
2. Divide the carrots between the steam bowls; if needed, cut into appropriately-sized pieces.
3. Cover the steamer and set the time to 15 minutes.
4. After they have been steamed for 15 minutes, check with a knife to see whether they are tender enough.
5. Remove from steamer and let them cool down a little.
6. Slice the carrots with a knife or a mandoline slicer into very thin coin-sized pieces.
7. In a large serving bowl, mix the vinegar, oil, sugar, mustard, Worcestershire sauce, tomato puree, salt and pepper.
8. Add carrots, onions and peppers to the bowl and stir well.
9. Taste and add salt if needed.
10. Cover and chill for at least 6 hours before serving.
