Rübchensalat mit Karotten

Ingredients

• 400 g firm potatoes
• 4 Carrots
• 4 turnips
• 4 Spring Onions
• Salt
• 50 g black olives (pitted)
• 2 Garlic cloves
• 2 stalks basil
• 6 tbsp Olive oil
• pepper (ground)
• leaf lettuce (for garnish)

Instructions

1. 1.

   Peel the potatoes and cut them into strips. Peel the carrots and turnips, cut the carrots into large pieces and the turnips into strips. Wash, trim, and cut the spring onions into about 3 cm long pieces. Boil the potatoes in salted water for about 10 minutes, then add the carrots and turnips. After another 5 minutes, add the spring onions to the pot and cook everything together until tender yet firm, about 5 more minutes.

2. 2.

   Meanwhile blend the olives with the peeled garlic cloves, basil leaves, a splash of vegetable cooking water (about 6 tbsp) and olive oil in a blender until smooth. Season with salt and pepper. Drain the vegetables, let them drain well, then mix with the olive paste. Let cool slightly, taste, and serve garnished with leaf lettuce as desired.