Korean celery
A long time ago, when trays with Korean dishes were just appearing in our Crimea, I remember how crazy their aroma drove me and my mother went to the market and passed by them. On holidays we would buy some Korean carrots, or some spicy eggplant, or mushrooms, and it was expensive, insanely delicious and festive. Praise the internet age and those people who share recipes! Thanks to them, it's now possible to make these delights at home on your own. Here corean carrots we have been cooking for a long time, and decided to try celery for the first time. And you know, it turned out very tasty! And remember that celery is also a very useful root? And there are different recipes, somewhere oil is burned, somewhere pour vegetables cold, here to taste and color, but with this recipe I like the result very much.
Composition:
- carrots – 300g.
- celery root – 700 gr.
- black pepper – 0.5 tsp.
- red pepper – 0.5 tsp.
- vinegar – 4 tbsp.
- sugar – 4 tbsp.
- salt – 1 tsp.
- garlic – 1 medium head
- sunflower oil – 0,5 tbsp.
Cooking Korean celery:
Clean fresh carrots and celery root and grate them on a special grater for Korean carrots. If you don't have such a grater, you can grate them on a regular grater. Peel and mince the garlic with a garlic press.
In the vegetables add all the ingredients listed in the composition, mix well and leave to infuse for 2-3 hours. Once the carrots have infused, serve.
Serve.
Good appetite!
Be happy!
