Carrots In Vinegar Cenouras Em Conserva Recipes

CARROTS IN VINEGAR (CENOURAS EM CONSERVA)

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)

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.