Conserva de cenouras

Portuguese marinated carrotsIt is common in the restaurants in Portugal to put little tapas style dishes on the table when you first sit down. Depending on the region these appetisers could range from just a simple dish of olives or a more filling spread of olives, sardine pate, bread, butter and these wonderful marinated carrots.
Usually the olives are free but a minimal charge will be added to the bill for the other dishes unless you get them taken away as soon as they appear.

These carrots are very easy to make and can be eaten the same day but are best left over night for the flavours to mingle. A few chopped fennel leaves are a nice addition.
They will store well in the fridge for up to 3 days.

Although I like to steam my vegetables I have been told that the traditional way of cooking the carrots for the dish is to boil them unpeeled, then drain well and allow to cool before peeling and slicing.



340 g small carrots, peeled and sliced
2 tablespoons cider vinegar
4 tablespoons olive oil
1 tablespoon parsley, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon paprika
salt to taste
few chopped fennel leaves


Steam the carrots until crunch tender. Do not over cook.Plunge into cold water to stop the cooking process then drain well and allow to cool completely. Transfer to a small serving dish or container.

Mix all the remaining ingredients together and pour over the carrots, tossing them gently to coat well with the marinade.

Cover with cling film and refrigerate for at least 8 hours but preferably overnight before serving.

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