Ingredients for 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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How to Make 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