Vinaigrette without boiling vegetables: how to prepare the ingredients properly
The ingredients for a traditional vinaigrette are usually boiled, but there are many nuances to this technology: vegetables can lose their bright color or even change colors, which does not look very aesthetically pleasing. And to cook each component separately, you need a lot of dishes and space on the hob. Therefore, the best option is to bake everything.
The idea of making a vinaigrette with baked vegetables was published on the Instagram page of food blogger Anna with the nickname filanna.cooking.
Recipe for vinaigrette with baked vegetables.
Source: Screenshot of a post on food blogger Anna's Instagram page
Ingredients:
- potatoes
- carrot
- beetroot
Beet for the dish.
- onion
- pickled cucumber
- canned peas
Carrot for the dish.
Source: pixabay.com
Method of preparation:
1. Wash the vegetables well, dry them a little and wrap each one in foil.
Potatoes for the dish.
Source: unsplash.com
2. Bake at 180 degrees: potatoes and carrots for 35-45 minutes, and beets for 50 minutes-1.5 hours. For more precise time, take into account your oven and the size of the vegetables.
Onion for the dish.
3. Cooked vegetables should be easily pierced with a wooden toothpick. The main thing is not to overcook them.
4. Cool, peel and dice the vegetables.
5. Add chopped cucumbers, onions and peas.
Ready-made dish.
6. Season with your favorite oil: sunflower, olive, or linseed.
7. Mix everything.
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