Portuguese | Sweet-Sour Carrots

Updated on December 26, 2017

These turn out really pretty and tasty. I buy the Spanish paprika from La Tienda online and the Portuguese paprika from Portugalia Marketplace online. You can also find Spanish paprika at Whole Foods.

Yield: makes about 2 1/2 cups

Ingredients

1 tablespoon kosher salt

6 medium carrots, peeled and sliced into 1/8-inch coins

1 garlic clove, minced

3 to 4 tablespoons tablespoons extra-virgin olive oil, to taste

2 tablespoons white wine vinegar

1 tablespoon chopped fresh flat-leaf parsley leaves

1/2 teaspoon chopped fresh fresh oregano leaves

1 teaspoon sweet paprika (1/2 teaspoon Portuguese paprika & 1/2 teaspoon sweet smoked Spanish)

freshly ground black pepper

 

Method

Have a bowl of ice water at the ready. Bring a medium pot of water to a boil and add the salt. Drop in the carrots and blanch them until just crisp-tender, 1 to 2 minutes. Using a slotted spoon, slip them into the ice water to cool, then drain them in a colander.

Whisk the garlic, oil, vinegar, parsley, oregano and paprika in a medium bowl. Add the carrots and toss. Cover with plastic and let sit overnight in the fridge. The carrots will last up to a week refrigerated.

To serve, remove the carrots from the fridge and let come to slightly cooler than room temperature. Season with salt and pepper to taste and toss well.

 

(Ref. "Sweet-Sour Carrots" recipe, The New Portuguese Table, page 175.)