Carrots In Vinegar Cenouras Em Conserva Recipes
VINEGAR PICKLED CARROTS
Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 12h25m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
- Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 0.2 g, Sodium 85.1 mg, Sugar 1.6 g
CARROTS IN VINEGAR (CENOURAS EM CONSERVA)
Make and share this Carrots in Vinegar (Cenouras Em Conserva) recipe from Food.com.
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and wash the carrots and slice them into 1/2 inch thick rounds.
- Blanch the carrots in boiling salted water for about 7-8 minutes. You want them cooked, but not overcooked - firm to the bite. Strain and set aside to cool.
- In a bowl combine the vinegar and garlic. Add in the cooled carrots and mix well. Stir gently enough to not break the pieces of carrot.
- Refrigerate for at least three hours, stirring every now and again.
- Arrange the carrots on a platter surrounded by the olives if you like.
PORTUGUESE ALENTEJO-STYLE CARROTS (CENOURAS A ALENTEJANA)
This method of cooking vegetables is very popular in the Alentejo region of southern Portugal and can be used to cook any root vegetables. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pot over moderate heat and saute the onion.
- until tender but not brown, about 5 minutes.
- Add the carrots and saute for 2 to 3 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer covered until the carrots are.
- tender, 20 to 30 minutes.
- Combine the egg yolks, lemon juice, and parsley in a small bowl, beating to combine them thoroughly. Add a couple of tablespoons of the cooking liquid (there should be about 1 cup remaining in the pot - add more if necessary) to the egg mixture, stirring to combine.
- Remove the pot from the heat and stir the egg mixture into the carrot mixture. Shake the pan until the sauce is thickened - do not boil. Adjust the seasoning with salt and pepper and serve immediately.
Nutrition Facts : Calories 918.2, Fat 90.2, SaturatedFat 35.4, Cholesterol 236.4, Sodium 115.6, Carbohydrate 14.5, Fiber 3.7, Sugar 6.8, Protein 12.5
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