The “daucus carota” is a root vegetable native to Afghanistan.
It became a common food in Europe starting from the Middle Ages, thanks to the Arabs who brought it to Spain.
The carrot was originally of a beautiful purple color. Only in the 17th century were carrots hybridized to turn them orange – this happened in Holland, to honor the Royal Orange dynasty.
To avoid making very sad boiled carrots, the recipe we use in the family makes these colorful and sweetish vegetables greedy thanks to the freshness of the thyme, the sourness of the extra virgin olive oil, and the unmistakable aroma of chili.
Carrots with thyme
- Preparation time: 10 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 500 g or 1 lb of carrots
- 1 clove of garlic
- Extra virgin olive oil as needed
- Balsamic vinegar to taste
- Salt to taste
- Thyme leaves to taste
- 1 piece of chili pepper
- Instructions
- Wash the carrots well. Peel and cut them to a thickness of about 0 1⁄8 inch.
- Put the carrot slices into a pot with boiling water and boil them for a maximum of two minutes.
- Drain the carrots and dry them well with a kitchen towel.
- Season the carrots with oil, vinegar, salt, lots of thyme, and a piece of red chili cut into small slices.
Tips to ensure the success of the dish:
- Try this recipe with colored carrots: purple, yellow, white, and orange. You’ll have a rainbow on your plate!
- Use high quality vinegar and olive oil. If possible, use Maldon salt. When recipes have only few ingredients, those ingredients must be super!
