Steamed Potato Carrot Salad

Steamed Potato Carrot Salad

The scoop on this recipe…

Hi there! Today’s recipe is a lovely little salad that I pull out of my back of tricks when I’m not in the mood to make a big mess. In order to properly introduce this steamed potato carrot salad, I must first give a slightly rambling backstory…

I wouldn’t define myself as a picky eater who skips entire food groups or nurses a long list of disliked foods and textures. For me, the picky streak kicks in if it doesn’t look good and if it isn’t seasoned well. Could I be any more right-brained artist?!

Much of traditional american cooking is complex. Recipes ranging from salads to casseroles often include a fairly long list of ingredients and seasonings. This is fine when cooking in the US where you can buy many things partially prepared. But if you take an american recipe and try to cook it truly FROM SCRATCH… Holy moly.  All of a sudden you’ve signed up for an hours-long cooking session.

My food journey in Brazil has involved learning how to cook much, MUCH simpler recipes. One, because it’s less expensive. Two, it takes less time. Three, in a small apartment kitchen, I don’t enjoy washing three sinks-worth of dishes just from making one thing. I don’t care how good it tastes, the pain of hand washing that many dishes will make me think twice.

 

In case no one has told you, it’s okay to have days when you take the easy path!

What I love about this recipe for steamed potato carrot salad is the simplicity! And the flavor doesn’t suffer. These simple recipes are becoming my old-faithfulls.

How I miss those uninterrupted cooking sessions without a whiny, jiggly toddler squeeling for my attention every few seconds. It takes so much energy to cook and resist letting the mom guilt take over when he’s filing protest from his playpin in the corner of my kitchen.

There is something in me that just wants to spend the whole day cuddling with my little dude. And on the days when my willpower is too drained to muscle through housekeeping, cooking and blogging activities, I give in and we just cuddle and play together. The downside to these days is that I end up snacking on fruit and crackers. Too many consecutive days like this and I start to become a very hangry mommy-monster.  Mom needs to eat too!! And by eat, I mean eat REAL FOOD. COOKED FOOD.

So you will find a lot – I mean A LOT – of extremely simple recipes on my blog for the next few months because, if I do cook, this is what I make. Simple. As simple as I can get without pouring some water into a quarter cup of oats and sticking the bowl in the microwave. Ick. I’d have to be murdorously hungry to eat that.

 

If simple is your jam, welcome to the jackpot of simple, easy, fast, and hopefully delicious recipes!

This steamed Carrot Potato Salad is another recipe that I came up with in the midst of a major pantry drout. I love potatoes, and while carrots are not my favorite, they are reliably cheap. So these two ingredients are always something I buy in larger quantity, meaning they tend to outlast other items. They are regulars in my “runt squad” of leftover odds and ends.

On this particular day, I was feeling tired and didn’t want to make anything that required a lot of preparation, dirty dishes and time. I decided it was the kind of day to settle for super simplicity and just focus on filling my stomach. So I popped some rice in my rice cooker, cut some potatoes and carrots and put them in the steamer above, and let it do it’s thing. In the 45 minutes it took to cook the rice, I had ample chance to work up an appetite strong enough to overcome my lack of gourmet.

So there I was, sitting in front of a plate with plain rice, potatoes and carrots, convincing myself to “just eat it.”

Then came a thought, inspired by my husband. Seasoning. If he has to pull together a meal from odds and ends out of the fridge, he’ll pile it on his plate, mix it up, and then grab every seasoning, sauce, fresh herbs, and oil he can find and dress that thing up. It’s a site to watch. He’s taking half a head of herbs, ripping them from the bunch, breaking them in half crushing and rubbing it and dumping that on the plate. On top he sprinkles dried herbs and powders. Then comes the oil. Around and around and around he drizzles. Then another mix with the fork. It’s fast. It’s totally impulsive. It makes me cringe to watch.

But, once again, I took inspiration from my husband’s perplexing cooking idiosyncracies.

I took some parsley, broke it, ripped it, threw it on the vegetables. Then opened a pack of turmeric and haphazzardly sprinkled. Then a little salt, half a lime and oil. Drizzle, drizzle, drizzle. I stirred  it up and thought, “Ok. Well… At least this is more beautifil!” I took a bite.

Oh SCORE! IT WAS ALSO TASTY.

And there you have it, this one went in my arsenal of “simple, fast, no-fuss.”

 

Steamed Potato Carrot Salad

June 5, 2019
: 4
: 5 min
: 20 min
: 25 min
: Easy

This Salad is a simple, fast side dish you can make in minutes. Turmeric brings anti-inflammatory benefits and parsley naturally detoxifies.

By:

Ingredients
  • 3 Large Potatoes
  • 3 Large Carrots
  • Juice from 1/2 lime
  • 1 teaspoon turmeric (or to taste)
  • Handful of Parsley, finely chopped
  • Salt to taste
  • Olive oil to drizzle
Directions
  • Step 1 Wash and peel the potatoes and carrots. Cut into whatever size and shape you desire. Keep in mind that larger pieces will take longer to steam, and carrots generally take longer than potatoes to become completely tender.
  • Step 2 While the vegetables are steaming, prepare your dressing, combining the turmeric, lime juice, oil, and salt and adjusting the porportions according to taste. Add in the chopped parsley and stir one more time.
  • Step 3 When the potatoes and carrots are tender, you can either chill them or add the dressing and serve the salad warm. You choose!

 

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1 thought on “Steamed Potato Carrot Salad”

  • I did it! I’ve been wanting to try this salad.
    Of course for me… I often end up substituting something because that’s what’s in the house. Today I used one lime but also used a little bit of lemon juice. I didn’t have parsley but Fresh cilantro and basil were in the fridge volunteering to be used. There is mostly cilantro and just a couple leaves of basil.
    Probably the most significant difference Is the oil. I have been trying to go either oil free or very low but in this case I added about half a teaspoon of sesame oil for its unique fragrance and taste… Yummy! … like something you would get from a restaurant.
    I got the sesame oil idea from an Asian salad that my daughter Alexandra makes. It uses potatoes and carrots also but they are cut up into little sticks and just blanched in boiling water for a brief period of time before cooling. Then she adds the dressing which I believe is mostly lemon juice and a little bit of sesame oil and salt. Very good as well and a totally different texture… Crunchy because the potatoes and carrots aren’t really cooked.

    My husband just walked by and said, “that smells good!” So I am guessing he will like it once it has chilled for a while.. He ran his hand over the top and said… “It feels warm” as though he didn’t think it should be warm. Maybe that has to do with the warm temperatures we are having today.

    Mine looks much like yours only not displayed so pretty yet. Would have submitted a photo except it didn’t like the type or size somehow.

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