Sweet and sour carrots are a great side dish to combine with many other dishes, like meats, but especially to ocean fish.
The ingredients for this simple recipe are very few and very common. You can also choose whether to buy baby carrots and leave them whole, or ordinary carrots to be cut.
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SWEET & SOUR CARROTS
Instructions
First cut off the ends of the carrots (1) and then peel (2) them. Put a pot with salt water to boil and dip in the carrots (3) for about 10-15 minutes, depending on the size of the carrots (5 minutes for baby). Boil them but leave them a little crunchy.
Once ready, drain the carrots (4) and let cool a few minutes. So cut them first into three (5), except the baby you have to leave whole, and then cut into four sticks (6) each piece.
Now in a large non-stick pan, put the butter to melt (7) over a medium heat, and once melted add the carrots (8) to fry. Let go for about five minutes (9), turning often.
For the sweet and sour sauce, pour in a glass the white wine vinegar (10), then add the sugar (11). Mix them with a teaspoon (12).
Pour the sweet and sour on the carrots (13), still on the fire, and stir well. Then sprinkle with the thyme leaves (14). Mix again and let the vinegar to condense (15), before turning off the heat and serve in a bowl.
