1. Peel and slice the carrots into rounds; boil in lightly salted water until just tender. 2. Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste). 3. Add 1 tbsp water to the sauce. Mix the sauce with the 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 flavour of the sauce. 4. Add the vinegar and serve hot or cold (room temp!). ---------------------------------------------------------------------------
Nutrition
Ingredients
