Raspberry-Marinated Carrots

Preparation info

  • 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Tartly sweet and spicy. Serve with pâté or as part of an antipasto.


  • pounds carrots
  • cup raspberry vinegar
  • Approximately ½


  1. Peel the carrots and cut them into “coins” ⅛ inch thick. Bring a pot of salted water to a boil and drop in the carrots, cooking them until nearly tender, about 6 minutes. They should retain a slight crunch.
  2. Drain the carrots, drop them into a bowl, and sprinkle them with the raspberry vinegar (you must do this while the carrots are still hot). Add enough olive