Long marination allows tender carrots to absorb the tangy oregano and vinegar dressing.
This sweet and sour dish is a good partner for cold roast beef or pork.
ingredients
serves 4
3/4 pound young carrots, peeled and cut into quarters lengthways
7/8 cup white wine vinegar
1/2 cup water
1 tablespoon virgin olive oil
2 garlic cloves, peeled and finely chopped
2 level tablespoons chopped fresh oregano, or 1 level teaspoon dried oregano
Finely chopped carrot leaves or parsley to garnish
method
1. Cook the carrots in enough unsalted boiling water to cover them, for about 8 minutes or until cooked through but still firm. Drain, turn into a heatproof bowl and set aside.
2. Meanwhile, pour the vinegar and water into a small stainless steel or enamel saucepan and bring to the boil. Boil rapidly, uncovered, until the mixture is reduced by about a half.
3. Mix the oil, garlic and oregano into the carrots, then stir in the vinegar. Leave until cool, then cover and put in the refrigerator for 24 hours.
4. Spoon the carrots into a serving dish and scatter on the carrot leaves or parsley before serving.
