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Russian salad

Category Vegetables & mushrooms

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  • 50 minutes
  1. 3 waxy potatoes
  2. 2 carrots
  3. 150 g green beans
  4. 200 g fresh pineapple
  5. 2 sour apple
  6. 100 g crème fraîche
  7. 100 g mayonnaise
  8. 1 ts lime juice
  9. salt, pepper
  10. a few lettuce leaves as toppings

1. Peel and finely dice the potatoes and carrots. Clean the beans and cut into bite-sized pieces. Peel the pineapple, remove the core and dice the pulp.

2. Add dripping wet into the pot. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.

3. Meanwhile, peel, core, and finely dice the apples. At the end of cooking time, mix diced apple with the vegetables and let everything cool completely.

4. Stir in the crème fraîche, mayonnaise, and lime juice and season with salt and pepper.

5. Mix the salad dressing into the vegetables and marinate in the fridge for approx. 2 hours. Season to taste again before serving and top with lettuce leaves.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking without added water

suitable for controlled coooking

Vegetable window

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