Yellow carrots add a colorful twist to this savory small dish from one of Martha's favorite bistros, Buvette, in New York City.

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Ingredients

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Directions

Instructions Checklist
  • Cook carrots in a large pot of boiling water until fork-tender, about 10 minutes. Drain, and transfer to a large bowl. Bring vinegar, garlic, salt, sugar, cardamom pods, bay leaves, chiles, coriander seeds, thyme, and 8 cups water to a boil. Reduce heat, and simmer until sugar and salt are dissolved. Pour over carrots. Cover, and refrigerate for 3 days.

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