Cenouras à Algarvia
..or 'pickled carrots' are synonymous with the Algarve and are served by most Portuguese restaurants as an amuse bouche, or equally, can be enjoyed as part of a salad or as a side order with fish or meat dishes.
Here is our eponymous recipe..
300g of carrots
3 cloves of garlic
1 bunch of fresh parsley
1 spoon of anise
1 spoon of sweet paprika
1dl of vinegar
salt and pepper to taste
First wash and peel the carrots and them boil them in water whole until they are soft.
Once the carrots have then cooled, cut them into slices – making sure that they are not too thin.
Put the chopped carrots into a suitable dish and add to it the peeled and chopped garlic, paprika, vinegar, anise and salt and pepper.
Allow to marinate for at least a couple of days.