Creamy Vegetable Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- ⅔ cup baking potatoes (diced)
- 1 ½ cups fresh carrots (diced)
- 1.333 cups frozen peas
- 1.333 cups frozen Sweet corn (kernels)
- 1 cup Emmentaler cheese (diced)
- ¼ cup chicken stock
- ¼ cup Mayonnaise
- 2 Tbsps Vinegar
- 1 pinch Nutmeg
- 1 pinch allspice
- fresh bay leaves (to garnish)
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Coarse grater, 1 Kitchen towel, 1 Lid, 1 Slotted spatula, 1 Can opener
Preparation steps
1.
Cook the potatoes and carrots in salt water for 8-10 minutes until al dente. Add the peas and the corn for the last 2 minutes. Drain.
2.
Add the cheese to the vegetables and pour the stock over everything. Mix everything in a bowl with the mayonnaise, vinegar, salt and ground black pepper. Season with a pinch of nutmeg and allspice and serve garnished with a bay leaf.
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