A great party nibble -I admit I went a bit insane with the garlic - but utterly yummy next day snack after cleaning up all the leftover party rubble.
There's a recipe in the blog for this already but here's a quick easy take on that for the holiday weary:
Peel and cut up carrots. Simmer until al dente 5-8 minutes for tender carrots, more for the huge old style ones.
Meanwhile measure 4T extra virgin olive oil and 2 T white wine vinegar into a bowl. Slice or mince 1 or 2 cloves of garlic (no need to be insane like me and use 4 or 5 huge ones). Add garlic, a good pinch flaked sea salt or kosher salt, lots of freshly ground black pepper to the bowl. Vigorously mix with fork or whisk.
When carrots are cooked, drain and then dump them into the oil/vinegar mix and gently mix. The boiling hot carrots will absorb the tasty mix and with only an hour or so to rest, absorb, and cool down, they will be ready to serve.
Yum!
