ESCABECHE CARROTS – Rafael
Sepulveda – Jan 2014
1 kg carrots
½ TBSP laurel leaf (bay leaf)
¼ TBSP black pepper whole
¼ TBSP oregano
2 cloves garlic
1 TBSP white vinegar
¼ cup onion sliced
¼ TBSP salt
Peel carrots, slice them, wash. Do the same with the onion. Boil water. Add laurel leaf, black pepper, garlic and carrots. After 5 minutes add onion, salt, vinegar and oregano. Let them boil for 5 minutes. Turn off fire, drain and cool. Let it rest in the refrigerator 2 hours.
1 kg carrots
½ TBSP laurel leaf (bay leaf)
¼ TBSP black pepper whole
¼ TBSP oregano
2 cloves garlic
1 TBSP white vinegar
¼ cup onion sliced
¼ TBSP salt
Peel carrots, slice them, wash. Do the same with the onion. Boil water. Add laurel leaf, black pepper, garlic and carrots. After 5 minutes add onion, salt, vinegar and oregano. Let them boil for 5 minutes. Turn off fire, drain and cool. Let it rest in the refrigerator 2 hours.