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Algarve Marinated Carrot Appetiser

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Algarve Marinated Carrot Appetiser

There's nothing like a trip abroad to open your mind up about what you eat.  Here in Ireland, we tend to think of carrots as a stew or meat/veg accompaniment in the winter, and a coleslaw or salad ingredient in the summer.  The people of the Algarve in Portugal, on the other hand, celebrate the carrot's deliciously layered slightly sweet flavour by making it an appetiser all on its very own.  They soften it slightly, marinate it overnight in garlic and vinegar and oil, then serve it cold with out-of-this-world bread and tuna pate.  In a nation like Ireland, where we are so good at growing our root vegetables, it seems a shame not to have a carrot starter as one of our national dishes!
 
 
  • 350g carrots, peeled and sliced
  • 60ml olive oil
  •  30ml cider vinegar
  • 15ml parsley, finely chopped
  •  2 large garlic cloves, finely chopped
  • 5ml paprika
  • salt to taste
  • Steam the carrots until they have begun to get slightly tender but are still crunchy. It's important not to overcook.
  • Plunge into cold water then drain well and allow to cool completely.
  •  Transfer to a container.
  •  Mix all the ingredients together and pour over the carrots, coating them well with the marinade.
  •  Cover with cling film and refrigerate for at least 8 hours but preferably overnight. Remove from the fridge one hour before serving. Serve at room temperature.