Działanie III – potrawy regionalne

Dziś przygotowaliśmy polską sałatkę warzywną, nagraliśmy film i umieściliśmy go na stronie eTwinning w projekcie Food Across Culture. Zrobiliśmy również plakaty z przepisami polskich potraw.
How to Make the Best Polish Vegetables Salad
6 medium white potatoes (peeled and diced)
4 hard boiled eggs (peeled and diced)
4 carrots (peeled and diced)
2 parsley (peeled and diced)
1 celery root (peeled and diced)
4 sour cucumbers (diced)
1 onion (chopped)
1 cup of fresh or frozen peas (cooked and drained)
1 cup mayonaise
salt and pepper, to taste

1. It’s simple, easy to prepare, and delicious.

1. Pour the cold water in a deep cooking pot add potatoes, bring potatoes to a boil. Reduce the heat to medium high and cook for 10-15 minutes or until the potatoes are easily pierced.
2. Boil carrots and parsley until the vegetables becomes soft (around 10 -15minutes) drain after boiling and set aside until cool.
3. Boil eggs.
4. Dice the potatoes, carrots, parsley, celery root, sour cucumbers, and eggs and place in a large bowl.
5. Combine vegetables, add mayonnaise, salt, and pepper.

Enjoy your meal! Bon appetite!