Portuguese Marinated Carrots
These are often served with drinks as a petisco, the Portuguese version of a tapa, but they make a nice salad, too.
It’s quick and easy to make: just cut up and boil the carrots, then toss them in a simple marinade.
Serve these with good olives, open a cold bottle of vinho verde, and pretend you're in the Algarve.
What You'll Need
Ingredients
- 3-4 carrots, cut about 1/2 inch thick
- 2 cloves of garlic, chopped
- 1 bunch of cilantro, chopped
- 1 teaspoon of cumin
- 1 tablespoon of Oregon Blackberry Honey
- 1/2 teaspoon of Italian fine sea salt
- Use pinch of Burlap & Barrel Silk Chili
- 2 tablespoons of Katz Sparkling Wine Vinegar
- 4 tablespoons of Antheo D.O.P. extra virgin olive oil
- To taste black peppercorns, freshly ground
Equipment
- 1 Chef's Knife
- 1 Cutting Board
- 1 Stock Pot
- 1 Small Mixing Bowl
- Measuring Spoons
"Improve your carrot game with this old school Portuguese bar snack"
~ Jim Dixon, founder Wellspent and Real Good Food
What you'll have to do
Step 1
Cook 3-4 carrots in well-salted boiling water for 10-15 minutes, tasting frequently while they cook. You want them just barely tender, not soft. Drain and cool slightly.
Step 2
Dissolve 1 tablespoon of honey and 1/2 teaspoon of salt in 2 tablespoons of vinegar, then mix in 4 tablespoons of oil. Add 1 teaspoon of cumin seeds, garlic, black pepper, and cilantro (and red pepper, if using).
Step 3
Pour over the carrots and let marinate for at least an hour. Serve at room temperature.
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