Delia's How to Cook: Book Three (Bk.3)
Belarussian Carrot Salad
Page 44
Cuisine: Russian | Course Type: Salads
Recipe Review
The Ducks Guts from Melbourne, Vic
This was surprisingly nice, and very easy to make. Putting the carrots through the food processor only took a couple of minutes, and the onions, although taking longer then I expected, only need minimal attention on the stove. However, my onions didn't drain easily, to the extent that in the end I had to squeeze the flavoured oil out with my hands. It isn't the prettiest of salads, and needs some decorating, a sprig or two of mint perhaps, or edible flowers. No tweaking was needed, which is a nice change.
Comments
Queezle_Sister - 1st January 2012
DG - I found a link at inserted it above. Does this look like the same recipe you tried? Your description (and high rating) has piqued my curiosity! ---QS
The Ducks Guts - 1st January 2012
Hi QS, yes that is the one! The only difference, is that Delia uses a "rounded dessertspoon" of coriander seeds, whilst the online uses a scant tablespoon. Same quantity, only I hadn't used a dessertspoon as a measurement for years, and didn't think anybody still did. I used peanut oil for the oil, and my carrots were from a large bag of juicing carrots, sold cheap, in the supermarket, not fancy carrots at all, a bit misshapen and some were broken. I started it late the night before, so they had marinated nearly 24 hours before serving the final steps.
I hope that you like it, if you try it.
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