It's hard to imagine a feast without this popular snack. Every housewife has her own recipe, proven over the years. I like to cook carrots with wine vinegar. The taste is softer, and the dish is juicier. Although a lot, of course, depends on the vegetable itself.
Ingredients
- Carrots (juicy) – 800 g
- Garlic - 3 clove
- Wine vinegar - 2 tbsp.l .
- Vegetable oil - 60 ml
- Ground coriander - 0,5 tsp.
- Ground red pepper - to taste
- Sugar - 2 tsp.
- Salt (without slide) – 1 tsp.
Step-by-step cooking recipe
Grate the carrots on a special grater.
Add sugar, salt, wine vinegar and mix. Cover with a lid and set aside for 10-15 minutes.
Heat the vegetable oil in a frying pan. Add the coriander, red pepper and remove from the heat after 30 seconds.
Pour the hot oil into a bowl with carrots, add the garlic passed through the press and mix. Before serving, carrots should stand in the refrigerator for 1.5-2 hours.
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