Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Cenouras à algarvia are simple, colourful and fresh starters.
The seasoning of garlic, vinegar and olive oil transforms cooked carrots into a flavourful cold starter.
Ingredients
- 600 g sliced carrots
- 3 garlic cloves, minced
- 60 ml of olive oil
- 2 tablespoons of vinegar
- Parsley or coriander
- 1 pinch of cumin (optional)
- Salt and pepper
Method
- Cook carrots until soft but firm.
- Drain and let cool.
- Mix garlic, oil, vinegar, herbs and seasonings.
- Toss the carrots in the sauce.
- Let it rest in the fridge.
- Serve cold or at room temperature.
Tips from Empório Portugal
- Do not overcook the carrots.
- Rest is part of the recipe.
- Cumin should be used in moderation.
Possible substitutions in Brazil
- Coriander can be swapped for parsley.
- White wine vinegar is a good choice.
Pairing
Sparkling water, a light white wine or iced tea. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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