BAG recipes

CELERY SALAD

Ingredients: 100 g of dehydrated celery, 200 ml of sour cream, 60 g of mayonnaise, lemon juice, sault according to the taste, and some walnuts or hazelnuts for decoration.

Preparation:

Pour water over dehydrated celery and cook for 20 minutes. When celery is soft, drain it, let it cool and add lemon juice and salt, sour cream and mayonnaise. Mix the salad, pour it into a serving dish and decorate with walnut or hazelnut halves and mayonnaise.

CARROT BALLS

Ingredients: 100 g of BAG dehydrated carrot, 100 g of ground walnuts, 30 g of chopped almonds, 400 g of sugar, a little lemon juice, vanilla sugar.

Preparation:

Pour water over BAG dehydrated carrot and cook for 20 minutes. Drain and strain through a sieve. Melt sugar in little water, add strained carrot and cook for a while, stirring continuously. Add ground walnuts, chopped almonds, lemon juice and vanilla sugar. Form little balls and coat them with walnuts and sugar.

DEHYDRATED VEGETABLES SALAD

Direction: Pour 0,5 l of hot water over the content of the packet for BAG Dehydrated vegetables salad and cook for ten minutes. Drain the vegetables and let them cool, add 2-3 chopped pickled cucumbers and 100 g of ham, cut into little pieces. Mix 100 g of mayonnaise, 100 g of sour cream and a few drops of lemon juice and pour it over the prepared vegetables. Stir gently and serve. The content of the packet is approximatelly 0,45 kg of fresh vegetables.