01.Carrots in Red Wine
6 carrots, sliced 2mm thick (we used purple carrots but any variety can be used)
1 clove garlic, sliced thinly
1 teaspoon honey
1 tsp balsamic vinegar
2 teaspoon red wine vinegar
Salt and pepper to taste
- Drop carrots into a pot of boiling water for 3 minutes, drain.
- Place carrots into a bowl add sliced garlic, honey, balsamic vinegar and red wine vinegar. Cover and stand for an hour serve cold or warm.
There is such a variety of carrots available in assorted colours. Look for carrots that are small and that still a have there stems which are fresh and green.
Young orange carrots tend to be the sweetest. The other colours are good for taking on other flavours.