4 purple carrots
¼ red cabbage
1 red onion cut into thin slices, pickled
salt and pepper
½ preserved tangerine or lemon
4 tablespoons red onion jam with blackcurrant
4 tablespoons of linseed oil
Red onion jam
4 red onions
1 tsp oil
salt and pepper
2 tbs blackcurrant jam
2 sprigs thyme
1 tablespoon Jerez vinegar
The inspiration to prepare the salad were the purple carrots that I buy every Thursday at the farmers market. My new super peeler allows me to shave the vegetables into very thin strips. So, I decided to prepare the salad in the color purple: purple carrots, red cabbage, red beet and red onion. Everything seasoned with the purple onion jam flavored with black currant and thyme. For the contrast in both color and the flavor I added the minced preserved tangerine zest. Rich in flavor, sweet and sour, monochrome Purple winter salad.
Peel the carrots and using the vegetable peeler cut them into very thin and long strips. Peel the beets and with the peeler cut into very thin slices. Shave the red cabbage on the thinnest setting of the mandolin. Pour the lemon juice over the cabbage and let marinate for 15 minutes. Pickle the onion, cut the onion into thin slices, transfer into a bowl, season with salt and sprinkle with red wine vinegar. Remove the seeds from a pomegranate. Put all the vegetables into a bowl. Pour over the sauce made from 4 tablespoons of red onion jam (recipe below) and flaxseed oil. Sprinkle with pomegranate seeds, chopped preserved tangerine or lemon and parsley. Peel the onions and cut into slices.Warm the oil in a frying pan, add the onion slices, season with salt and cook, covered approx. 10 minutes until onions are tender. Then add to the onions the blackcurrant jam and thyme. Season with pepper and additional salt and cook until the onions absorb some liquid, the next 10 minutes. Pour the vinegar, and cook uncovered over low heat until all the liquid has evaporated. Transfer to the blender and blitz until smooth.
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