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The Hirshon Algerian Carottes En Sauce Au Vinaigre – زرودية مشرملة

  • Total Time: 0 hours


Units Scale
  • 1 pound of heirloom carrots
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 deseeded red Fresno pepper, minced (optional)
  • 1/2 teaspoon caraway seed
  • 1 teaspoon paprika
  • 1 1/2 tablespoons white vinegar
  • salt and black pepper
  • Fresh thyme leaves


  1. Peel & slice the carrots into rounds, boil in lightly-salted water until just tender.
  2. Meanwhile prepare the ‘dersa’ (sauce). In a food processor or mortar & pestle, grind the garlic, hot pepper and paprika with the caraway seeds and some salt (to taste) to a paste.
  3. Add 1 tbsp water to the sauce. Mix the sauce with the olive oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavor of the sauce.
  4. Add the vinegar and thyme leaves – serve hot or cold (or room temp!).
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 149.88 kcal
  • Sugar: 6.06 g
  • Sodium: 337.92 mg
  • Fat: 10.61 g
  • Saturated Fat: 1.47 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 13.67 g
  • Fiber: 4.0 g
  • Protein: 1.67 g
  • Cholesterol: 0.0 mg

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