Summary

Ingredients

• 750 g carrot (s)
• 1 large onion (s)
• 5 cloves garlic
• 6 tablespoon olive oil
• 4 lemon (s), add the juice
• 1 chilli pepper (s), red Thai
• 6 sprigs basil
• 6 sprigs parsley
• 1 teaspoon paprika powder, smoked
• sea-salt
• Black pepper from the mill

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Instructions

1. Peel the carrots and slice them into very thin (max. 1mm) slices. Peel onion and garlic and chop finely.
2. Squeeze 3 lemons and prepare 100 ml of water.
3. Sauté the onion cubes in 3 tablespoons of olive oil, then add the garlic and carrots. Fry very briefly, stirring. Pour the water and lemon juice on top and let simmer on a low heat for 10 minutes. Stir frequently.
4. In the meantime, core and finely dice the chilli. Finely chop the parsley and basil.
5. Squeeze the fourth lemon, add salt, pepper, sugar and smoked paprika and stir. Stir in the remaining 3 tablespoons of olive oil.
6. The carrots should be done, but definitely still firm to the bite. After cooking, place in a bowl and mix in the chopped chilli and herbs. Mix with the vinaigrette. Possibly season with the spices. It should taste sour and hot.
7. Let it soak for at least 2 hours.
8. The vegetables can also be prepared a day in advance. In no case should it be stored in the refrigerator, rather in a cool place. Otherwise it will lose its aroma.