Piedmontese Carrots

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g carrot (s)
  • 0.5 liter ½ water
  • 0.5 liter ½ white wine, dry
  • 1 glass white wine vinegar
  • 1 sprig rosemary
  • 1 sprig parsley
  • 2 sprigs mint
  • 1 sprig basil
  • 1 bay leaf
  • 2 cloves garlic
  • 1 tablespoon sugar
  • 4 tablespoon olive oil
  • salt
  • 1 teaspoon peppercorns
Piedmontese Carrots
Piedmontese Carrots

Instructions

  1. Clean and gently scrape the carrots. Then quarter lengthways and halve again crossways if necessary.
  2. Pour into a saucepan with half a liter of cold water, add vinegar and wine as well as the herbs, bay leaves, peeled and halved garlic cloves, sugar, olive oil, salt and peppercorns. Bring to the boil and simmer gently for about 15-20 minutes with the pot open, until the carrots are still firm to the bite.
  3. Put the carrots and garlic in a glass, strain off the stock and then pour over the carrots. If necessary, add fresh leaves from the herbs. Let cool, close the jar and place in the refrigerator.
  4. After about 2 days of storage, the carrots can be eaten.

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