Carrots Escabeche
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Tuesday, April 3, 2012 at 10:06 PM
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This recipe, from The New Southern-Latino Table by Sandra Gutierrez (University of North Carolina Press, 2011), makes a delicious appetizer or a tangy accompaniment to rich meat dishes. To keep the herbs bright green, cool the carrots to room temperature before adding them. The cooking time will vary depending on the size of carrots used and how done you like them.

Makes 6 to 8 servings

2 pounds carrots, peeled and cut into 1/2-inch-thick slices

1/2 cup white wine vinegar

3/4 cup extra-virgin olive oil

1/2 cup finely chopped cilantro (leaves and tender stems)

1/4 cup finely chopped flat-leaf parsley (leaves and tender stems)

1 tablespoon minced fresh mint

1 teaspoon minced fresh rosemary

2 large cloves garlic, minced

1/2 teaspoon salt, or to taste

Dash freshly ground black pepper

Place the carrots in a medium saucepan filled with cold water. Bring the carrots to a boil and cook over medium-high heat, uncovered, until fork tender, 15 to 20 minutes (8 to 10 minutes for tender-crisp carrots.

While the carrots are cooking, in a small bowl, whisk together the vinegar and oil and set aside. Drain the carrots and place them in a bowl. Pour the vinaigrette over the hot carrots and mix to combine. Allow the carrots to cool to room temperature.

When the carrots have cooled, add the cilantro, parsley, mint, rosemary, garlic, salt and pepper. Stir to combine.

Serve slightly chilled or at room temperature.

The escabeche will keep for up to 1 week in your refrigerator. Bring it to room temperature before serving. [Copyright 2012 National Public Radio]



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