Zutaten für Algerian Zrodiya Mcharmla Carrots With Vinegar
- 1 pound carrots
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon caraway seed
- 1/2 teaspoon paprika
- 1 cup white wine vinegar
- 1 teaspoon salt and 1/2 teaspoon black pepper
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Zubereitung von Algerian Zrodiya Mcharmla Carrots With Vinegar
- Wash and peel 1 pound of carrots (or 2 medium zucchini/potatoes).
- Cut the carrots (or zucchini/potatoes) into 1/2-inch thick slices or sticks.
- In a medium saucepan, combine the carrots (or zucchini/potatoes) with 1 cup of white wine vinegar, 1/2 cup water, 1/4 cup olive oil, 2 tablespoons of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender-crisp.
- Remove from heat and let the carrots (or zucchini/potatoes) cool slightly in the vinegar mixture. This allows them to absorb more of the flavor.
- Transfer the carrots (or zucchini/potatoes) to a serving dish. You can optionally garnish with fresh herbs like parsley or cilantro before serving.
- Serve warm or cold as a side dish or appetizer. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
24g
Fat
6g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Side Dishes Vegetables African Easy Beginner Cook Heirloom Historical Holiday Event Vegan Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Carrots Taste Mood Savory Equipment
