Salad of young vegetables and GARLIC.

Salad of young vegetables and GARLIC.
(For 4 pers., preparation: + - 50 min., rest period: + - 30 min.)



You need:
- 4 young carrots, washed and peeled
- 2 small fennel bulbs, peeled and cut into wedges
- 3 small tomatoes, washed, dried and cut into wedges
- 1 piece horseradish (black radisch), washed, dried and cut into thin slices
- 8 radishes, washed, dried and cut into thin slices
- 2 young onions, peeled and finely chopped
- 150 gr. cauliflower florets, rinsed well and dried
- 4 cloves garlic, peeled and very finely chopped
- 4 tbsp. olive oil
- salt
- a colander
- bowl(s)
- a pot with a steam basket and lid

Preparation:
Put water in the pot in which the steamer basket fits, bring the water to a boil. Place the carrots, cauliflower and fennel in the steamer basket. Place the steamer with veggies in the pot above the boiling water. Put the lid on and let steam for + - 20 min. Mix the garlic in the bowl with the olive oil and the salt. Add the vegetables. Stir well. Now add the steamed vegetables and again stir well. Allow to cool, place in refrigerator for + - 30 min. Ready.
TIP:
Steamed are the baby vegetables (leave them whole) at their best but also stewed are they tasty. Serve separately with a knob of butter or a little olive oil, salt & pepper and fresh herbs. If you want to process them in a salad, combine them best with a marinade of lemon juice, mint, chives or with a vinaigrette with garlic and parsley. You can pour over the vinaigrette while the baby veggie are still warm so they are more tender. So yummy !!!

Eat them,

The Veggie Lady
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