Carrots, Algarve Style
grs of tender carrots ;
cloves of garlic ;
bunch of parsley ;
spoon of sweet paprika ;
spoon of anise ;
dl of vinegar ;
to taste ;
the carrots and peel them. Cook them at one
piece, seasoned with salt.
Then let them cool off. Cut them up into not
very thin round slices.
Peel the garlic and chop it up.
Place the carrots in a suitable vessel. Season
with the garlic, paprika, vinegar, anise, salt
Marinate for several days before serving.
The carrots should the purple kind. This
preserve may be served as an hors-d'oeuvre or
to accompany fish or metal..
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