1
Prepare the Vegetables
15 minCut the cucumber, carrot and onion into thin strips.
Pickles and Preserves
Cucumber, carrot and onion are cut into thin strips and briefly blanched in a pressure cooker to soften slightly, then tossed with a vinegar and mustard-seed dressing. Made by blanching rather than frying, it brings a heart-conscious relish to large gatherings.
Step by Step
How to make it?
2
Blanch Under Pressure
5 minPut the cut vegetables in the pressure cooker with a little water, close the lid, and as soon as it starts hissing turn off the heat, then let them steam for 2 minutes and drain.
3
Toss with the Dressing
10 minMix the vinegar, mustard seed, sugar and salt, then toss with the drained vegetables.
4
Finish with Peanuts
5 minScatter the roasted peanuts on top and serve, or transfer to a jar.
Reminder
Do not overcook the vegetables in the pressure cooker; the goal is to soften them slightly, not turn them mushy. Allergens: contains peanuts.
Editor's Note Editörün Notu
Cashews can replace the peanuts; the flavour shifts to something a touch milder and sweeter.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.5
2 reviews
%100 recommend it
No comment matching this filter on the first page.
N
Nihal Erdoğan
Aide de Cuisine
1 week ago
Düdüklü tencerede sadece 2 dakika buharda bekletmek gerçekten sebzelerin tazeliğini korudu, hiç lapa olmadı. Yer fıstığının çıtırlığı harika bir kontrast yarattı.
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