Recipe Index

Portuguese | Sweet-Sour Carrotsvegan

Posted on November 29, 2017

These turn out really pretty and tasty.

Yield: makes about 2 1/2 cups

sweet-sour carrot


1 tablespoon kosher salt

6 medium carrots, peeled and sliced into 1/8-inch coins

1 garlic clove, minced

3 to 4 tablespoons tablespoons extra-virgin olive oil, to taste

2 tablespoons cider vinegar or white wine vinegar (I used wine white vinegar)

1 tablespoon chopped fresh flat-leaf parsley leaves

1/2 teaspoon chopped fresh fresh oregano leaves

1 teaspoon sweet paprika (if you use sweet smoked, consider reducing)

1/4 teaspoon cracked anise seeds, plus (optional) more for sprinkling (I didn't use)

freshly ground black pepper



Have a bowl of ice water at the ready. Bring a medium pot of water to a boil and add the salt. Drop in the carrots and blanch them until just crisp-tender, 1 to 2 minutes. Using a slotted spoon, slip them into the ice water to cool, then drain them in a colander.

Whisk the garlic, oil, vinegar, parsley, oregano, paprika, and anise seeds in a medium bowl. Add the carrots and toss. Cover with plastic and let sit overnight in the fridge. The carrots will last up to a week refrigerated.

To serve, remove the carrots from the fridge and let come to slightly cooler than room temperature. Season with salt and pepper to taste, sprinkle with a pinch of anise seeds, if desired, and toss well.


(Ref. "Sweet-Sour Carrots" recipe, The New Portuguese Table cookbook, page 175.)