Carrots Piedmontese style

Ingredients for 4 servings:

• 500 g carrot(s)
• ½ liter of water
• ½ liter dry white wine
• 1 jar white wine vinegar
• 1 sprig(s) rosemary
• 1 sprig(s) parsley
• 2 sprigs of mint
• 1 sprig(s) basil
• 1 bay leaf
• 2 cloves garlic
• 1 tbsp sugar
• 4 tbsp olive oil
• Salt
• 1 tsp peppercorns

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Quick antipasti

Peel and lightly scrape the carrots. Then quarter them lengthwise and, if desired, halve them again crosswise. Place them in a pot with half a liter of cold water, add the vinegar and wine, the bunch of herbs, the bay leaves, the peeled and halved garlic cloves, the sugar, olive oil, salt, and peppercorns. Bring to a boil and simmer gently with the lid uncovered for about 15-20 minutes, until the carrots are still firm to the bite. Place the carrots and garlic in a jar, strain the liquid, and then pour it over the carrots. Add fresh herb leaves, if desired. Allow to cool, then close the jar and refrigerate. The carrots are ready to eat after about 2 days of storage.