We propose you the recipe of a low-value and a low-calorie appetizer. It is “two-in-one”. Serve the dish as an appetizer, one of the salad ingredients or as a meat accompaniment. Furthermore the marinated carrots may be preserved and vary your winter menu. The vegetables can be served hot or cold as well.
Ingredients:
- 500 g (1,1 lb) carrot
- 100 ml cider vinegar
- 125 ml sunflower oil
- 1/2 tsp ground mustard
- 1/2 tsp ground coriander
- 1/2 tsp ground black pepper
- a bunch of parsley
- 4 cloves of garlic
- 125 ml water
- 2 bay leaves
- 3 tbsp sugar
- 1 tsp salt
Cooking
Wash carrots, peel and cut them into medium pieces. Pour water in a pan and bring to the boil. Place the vegetables in the pan and cook until soft (8-10 minutes).
Now we will cook the marinade. Pour water of a room temperature, sunflower oil, vinegar in a big bowl. Add sugar, salt, mustard, coriander, black pepper, bay leaves, peeled and squeezed garlic, finely cut parsley. Mix everything carefully.
Transfer the prepared carrots in a colander. Let water drain and place the carrots in another bowl. Pour the prepared pickle above. Stir the ingredients and let them infuse for 1 hour.
After place everything in the jars with sealing covers. Refrigerate the prepared carrots for 8 hours. After serve.
Enjoy your meal!
Tip! As an option you may use table vinegar instead of cider vinegar. Besides you can put fresh cilantro as a substitute for coriander.