- 500 g carrots - about 8-10 medium sized carrots
- 30 g coriander - also known as cilantro
- 50 ml red wine vinegar
- 100 ml olive oil
- 2 cloves garlic - you can actually use up to six cloves of garlic in this marinade! Why not start off with two and then feel free to add more. Don’t forget that as the garlic stays raw, it is quite intense (but delicious) if you use the full six.
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Bring a large pan of water to the boil.
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Peel the carrots But keep them whole.
Add them to the boiling water and cook for 8-10 minutes.
When they are ready they should be a little soft on the outside, but still crunchy in the centre.
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Meanwhile, chop the coriander and pop in a large jar with a tight fitting lid. The jar needs to be watertight as you’ll be shaking the contents regularly.
Add the vinegar, oil and garlic and shake well to mix.
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When the carrots are ready, take them out of the hot water with tongs, and slice them about 5mm thick.
Add them to the jar and shake well in the marinade.
The heat from the carrots will help them to soak up the flavours beautifully.
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When cool keep in the fridge.
The oil may coagulate when cold so remove from the fridge about 30-60 minutes before you want to serve them.