Marinated Carrots

“Better eat the carrots!” – Helge Schneider has been preaching for many years. No sooner said than done – here it comes, carrots have very few calories, but are full of vitamins and healthy ingredients. For example, beta-carotene, which is responsible for color along with other carotenoids, can be converted by the body into vitamin A, which supports the immune system, is used in the growth of cells and supports the ability to see light and dark. Normally, one carrot a day is enough to meet the vitamin A requirement.

Simply make marinated carrots yourself

So, let’s get started: peel the carrots, cut them into long wedges and cook them in salted water for about 8 to 10 minutes – but please only “al dente” (firm to the bite).

Prepare the marinade as follows: peel and finely chop the garlic. Whisk together the olive oil, vinegar, mustard, honey, salt and pepper. Add the finely chopped, fresh rosemary and the garlic – now stir well again. Now you can put the cooled carrots in a bowl and carefully fold in the marinade… Tip: prepare and let rest 1-2 hours before eating… heavenly delicious. Serve with a piece of homemade ciabatta bread and a fresh, cool white wine. Bon Appetit.

In short – after a good 15 minutes you have conjured up delicious, marinated carrots on the table.

Ingredients:

7 organic carrots
1tsp mustard
1 tsp honey
6 tbsp good olive oil
3 tbsp balsamic vinegar
2-3 cloves of garlic
salt and pepper
fresh rosemary

Impressions

Marinated Carrots in German

You can find this article in German at www.rolfkocht.de as “Marinierte Möhrchen”

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