Carrots stewed in citrus
Votes: 7
Time: --
Complexity: easily
Complexity: easily
Carrots stewed in citrus - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tbsp. grated carrots
- 1 lemon, zest with a vegetable peeler and thinly slice into strips
- 1 orange, zest with a vegetable peeler and thinly slice into strips
- 3/4 cup apple cider vinegar
- 1.5 cups of water
- 3/4 cup sugar
- 1.5 tsp crushed coriander seeds
- 1.5 tsp. mustard seeds
- 1.5 tsp salt
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Recipes with similar ingredients: carrot, lemon, Oranges, apple cider vinegar, coriander, mustard, mustard seed
Cooking the dish according to the recipe:
- Bring apple cider vinegar and water to a boil in a saucepan. Then reduce heat and add orange and lemon juices, grated carrots, sugar, coriander seeds, and mustard seeds.
Cook over medium heat until thickened, about 45 minutes.
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