Pickled Carrots recipe
- Cut the carrot ends, peel, divide them in 3 or 4 pieces and then place them in the steam cooking basket.
- Pour 200 ml of water in the pressure cooker and place the basket inside. Close the pot and pressurize in high heat. As soon as the valve begins to ring, reduce the fire and cook for 4 minutes. The carrots should be well cooked but should still be hard.
- Allow steam to escape and open the pot. Drain the carrots and, once the have cooled a little, slice them.
- Peel the garlic and shallot and cut them in half.
- Heat the oil in a nonstick pan and add the garlic, shallot and sage. Sauté it 2 or 3 minutes and add carrots. Leave them for 3 minutes approximately, stirring often so they impregnate well with the seasoning.
- Season, spray the vinegar and let it evaporate in high heat. Remove the garlic.
- Place the carrots in a dish and let them cool before serving.
- 60 ml of red wine vinegar
- Salt and pepper
- 4 tbsp of extra virgin olive oil
- 6 sage leaves
- 1 garlic clove
- 1 shallot
- 600 g of carrots
