Carrots In Vinegar Cenouras Em Conserva
Recipe from a cookbook from the algarve region of portugal. simple simple!!
Steps
Peel and wash the carrots and slice them into 1 / 2 inch thick rounds.
Blanch the carrots in boiling salted water for about 7-8 minutes.
You want them cooked , but not overcooked - firm to the bite.
Strain and set aside to cool.
In a bowl combine the vinegar and garlic.
Add in the cooled carrots and mix well.
Stir gently enough to not break the pieces of carrot.
Refrigerate for at least three hours , stirring every now and again.
Arrange the carrots on a platter surrounded by the olives if you like.
Ingredients
carrots, garlic cloves, fresh parsley, red wine vinegar, salt, black olives