A Friend Shared An Unusual Recipe For Making Vinaigrette In A Slow Cooker. The Result Exceeded Expectations

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

I really didn't expect that you can make a vinaigrette in a slow cooker: a friend once again surprised and shared an unusual recipe

The hostesses know the recipe for the traditional vinaigrette by heart almost from childhood. Recently, a friend called me, who loves to experiment in the kitchen, and invited me to try a new product - a vinaigrette cooked in a slow cooker.

A friend described the cooking method in detail, and I want to share this original recipe with you.

What foods are needed (for 6 servings):

• 1 large carrot;
• 1 medium beet;
• 4 medium potatoes;
• 2 herring;
• 1 handful of green olives
• 1 tbsp. red beans;
• 1 fresh cucumber;
• 1 bunch of green onions;
• 2-3 st. l. vegetable oil.

A friend fills the beans with water in the evening and leaves them to swell overnight. In the morning, he puts the prepared legumes into a heat-resistant glass container and pours 1 liter of water.

Raw vegetables are washed, peeled and cut into oblong sticks or cubes. All ingredients are layered in a container designed for a double boiler.

First beets, then carrots and potatoes on top. The container is placed in a multicooker on a bowl of beans and turns on the "steamed" mode for 30 minutes.

This time is just enough for her to have time to peel the herring and cut the fillets into thin neat slices.

You also need to finely chop the green onions, chop the olives and, together with the herring, transfer the products into a deep bowl.

After 30 minutes, a friend takes out a container of vegetables and continues to steam the beans for another half hour.

If the water has partially boiled away, add so that the beans are completely immersed in the liquid.

She adds cooled vegetables and beans to a bowl to other ingredients, season with vegetable oil and salt to taste.

This dish has 3 undoubted advantages:

• saving time. All ingredients are prepared and the dishes are washed in 1 hour;
• energy saving, because 4 products are boiled at the same time;
• preservation of vitamins in vegetables. When boiled in boiling water, beets, carrots and potatoes lose more nutrients than with steam cooking.

By the way, if you use mayonnaise or sour cream for dressing, you get a salad that slightly resembles the popular herring under a fur coat.

I appreciated her efforts. The dish turned out to be surprisingly tasty and tender. The variant with such unusual ingredients as herring and beans I liked even more.

I was just going to prepare a vinaigrette for the holiday and was counting with horror how long it would take to prepare. But with this recipe, everything will be much faster.