1 lb carrots
1 tablespoon live oil
4 ounces red wine vinegar
1 clove garlic, crushed
1 teaspoon caraway seeds
salt to taste

Cut the carrots lengthwise in half and then in quarters and cut the sticks into 1/2 inch pieces. Boil for 5 minutes in salted water. Drain the water from the pan, remove the carrots and set aside
Heat the oil in the pan and replace the carrots, stirring them for a further 5 minutes. Remove when cooked, but still crisp.
Put the vinegar, crushed garlic and caraway seeds in the pan and bring to the boil until liquid is reduced by half. Return the carrots to the pan and stir into mixture.

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