Carrots in Vinegar and Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 5 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 carrot (s), (yellow beets), peeled
- 2 cloves garlic, halved
- 1 small onion (s), cut into rings
- 1 stalk parsley, chopped
- some vegetable broth
- salt and pepper
- vinegar
- oil
Print Recipe
Pin Recipe Instructions
- Cut the yellow beets into pieces of the same size and not too small. Cover with broth and bring to the boil. Add onions, garlic and a little oil. Check the boiling degree of the yellow beets more often, they should definitely still have bite inside.
- Then take the yellow beets out of the broth and let them cool down.
- Reduce the brew a little and season well with salt, pepper and vinegar. Once cooled, pour the brew onto the yellow beets and let it steep.
- Good as a cold side dish.
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