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February 2006 - use this Portuguese dish as a starter or as a vegetable dish to a main meal, for a change from salad.

Conserva de Cenouras (Pickled Carrots)

250g carrots
2 onions
1 cup of pitted black olives
Half teaspoon of caraway seeds
1 small bay leaf
3 tablespoons of olive oil
1 tablespoon of white wine vinegar
3 cloves of chopped garlic
1 pinch of sweet ground paprika
1 tablespoon fresh chopped parsley
salt

Cut the onions into rings and brown the rings in some of the olive oil.  Pour into a bowl.

Choose tender sweet carrots.  Scrape carrots and cut into round slices approximately 1cm thick and cook with bay leaf and caraway seeds in a little water.  They must not become too soft.  Remove carrots from the liquid.

Add cooked carrot slices and black olives to the onions and mix.  

Mix together the remaining olive oil, vinegar, garlic, salt, paprika and parsley and then pour over the vegetables.  Stand to cool for a few hours before serving.

Serves 4 as a main course vegetable, 8 as a starter.