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36a5f49a be1a 4b8f 9290 e172712f8053  2016 03 20 13 55 49
Ali Slagle
Ali Slagle

Carrots a la Grecque aka gently pickled and quickly marinated (h/t EmilyC): boil oil, white wine, vinegar, water, salt, and pickling things. Add carrots, cover & simmer till tender, add onions, cover & simmer till tender. Let cool, pick out the veg, add a little of the liquid, and refrigerate to marinate. Eat it as a snack, in salads, for antipasto, etc!