Preserved carrots with spring onions and lemon bal Recipe

This is a great technique to enjoy your vegetable all year long for fresh dishes such as salads

  • Preparation
    25mins
  • Cooking time
    1hr10
  • Rest time
    1hr
Rate this recipe
(0 vote) 0/5
Ingredients
Pour people
  • Carrot(s) with their greens : 12 whole
  • Spring onion(s) : 4 whole
  • Water : 40 cl
  • Fresh lemon balm : 2 sprig
  • Fresh ginger : 5 g
  • Bouquet garni(s) : 1 whole
  • Fine salt : 5 pinch(es)
Method
  • ETAPE 1

    Prepare the jar
    Sterilize the jar
    Place in a pot of boiling water for several minutes to sterilize. Let dry with out wiping. Boil the joint.

  • ETAPE 2

    Prepare the vegetables
    Wash the vegetables thoroughly.
    Remove the carrot and spring onion tops 2cm from the top.
    Peel the carrots and slice the onions in two.
    Peel and slice the ginger.
    Boil a large pot of water with the salt and carrot tops. Add the carrots, the lemon balm and the ginger.
    Cook for 10 minutes then strain.
    Filter the cooking liquid.

  • 3. THE CANNING

    Place the carrots and onions in the jars, cover in boiling stock and cover tightly making sure the joint is firmly in place.
    Sterilize for 40 minutes at 100°.

Chef's tip

«Canned vegetables may be kept for several months in a cool storage area. Remember to keep the cooking liquid for soup!»

Similar recipes in this theme