Russian Salad

Thank you Carolyn for this recipe. Carolyn wrote that her Mother copied it from a Rhodesian TV cooking show. We all lived in Luanshya (Northern Rhodesia,) Zambia, in the 1950-70 ties. “It is different and I make it quite often when I have time. It does take time so be prepared. I found it a few months ago in a box of papers I was sorting out.
I have added sweet potato to the mix and butternut squash. They get a bit mushy when they bind to the dressing. It makes a rather nice sauce and then I serve it as a hot salad for winter. It is hearty and tasty. I have also finely chopped onions and browned them in coconut oil, drained and dried them on kitchen paper and added them to the mix. It adds a caramelised flavour.”
Sadly I, Heather, have been ill and have not tried this recipe but certainly will when I am back on form. For now I take Carolyn’s word that it is good.
Ingredients
100 gm carrots, cut into 1 cm slices
100 gm parsnips, cubed to same thickness
100 gm turnips, cubed to same thickness
100 gm peas, fresh or frozen
100 gm French runner beans, cut into 1 cm slices
200 gm firm potatoes, cubed
100 mls of your favourite vinagrette
freshly ground sea salt and black pepper to taste
1 Tblsp vegan mayonnaise to bind the vegetables together
Garnish with chopped parsley and or chives and dust with paprika
Method
Clean and prepare all the vegetables. The skins can be left on if the vegetables are new and unblemished.
As Carolyn says vary the vegetables according to your tastes and the seasons.
Place all the root vegetables in a pot of cold water, salt, and bring to the boil. Cook until tender.
Place the remaining vegetables into boiling water and cook for 10 minutes until firm.
If serving the vegetables hot do not cool at this stage.
Strain the root vegetables and leave to cool.
Strain the other vegetables and put them into iced water to cool. Drain.
Place all the vegetables into a serving bowl. Season to taste. Dress and garnish to serve.
Serves 4 people.
This can be served as a main course with a mushroom dish or as a vegetable accompanying dish.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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