Carrots are a great frugal food. You can buy a big bunch of large carrots for just a few bucks at any time of the year. I recently discovered an excellent recipe for marinated carrots. It’s so good that I’ve been eating more carrots than I normally do (plain ol’ baby carrots get old pretty fast).
Here’s the recipe:
Marinated Carrots from ‘Mediterranean Harvest’ by Martha Rose Shulman
1 pound of carrots cut into sticks
2 T sherry vinegar
2 T olive oil
coarse sea or kosher salt
fresh mint, finely chopped (optional)
Steam the carrots for 5 to 6 minutes, until just tender. Refresh with cold water and toss with the oil, sherry, salt, and fresh mint. The carrots will keep in the fridge for a week, standing ready when you need a snack, lunch, or a dinner side dish.
Super easy, tasty, and frugal. Also plastic-free, if you buy individual carrots and bring your own reusable produce bag.
How do you like to eat carrots?
My photo blog post for today: