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Carrots as antipasti

updated

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Ingredients for 10 servings:

  • 1 kg carrot(s)
  • ¾ liter broth
  • 4 tbsp olive oil
  • 3 tsp sugar, to taste
  • 1 tsp vinegar (essence)
  • 1 small bunch of mint

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel and quarter the carrots. You can adjust the thickness to your liking. Then bring the broth to a boil, add the vinegar and sugar. Season to taste; it should taste sweet and sour. Add the carrots and cook until al dente. Place the carrots in a Tupperware container. Add the olive oil to the broth and mix thoroughly. Finely chop the mint and add it to the broth. Then pour everything over the carrots and let it cool. It tastes great at a barbecue or buffet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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