Casa
Martin
Cookbook
Marinated Carrots
These are a simple and widely encountered appetizer and will last for several days in the fridge. Alternatively cut raw carrots into 6cm sticks and serve a very garlicky mayonnaise as a dip.
500g Carrots
1 clove Garlic, chopped
2 tbsp wine Vinegar
2½ tbsp Olive Oil
1 tsp dried Oregano
salt, piri piri
Scrape and slice carrots lengthwise about 5mm thick. Boil in salted water until just tender. Drain and whilst still hot add all the other ingredients and chill overnight.