RCI-PF.001.0021.001
Mtsvane Pamidori
Stewed green tomatoes right|Mtsvane Pamidori
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- of green tomatoes1 poundcoarsely chopped
- onion1 mediumpeeled and finely chopped
- carrots2 largepeeled and cut into rounds
- of coarsely chopped celery leaves¼ cup
- of coarsely chopped parsley¼ cup
- ¼ cup
- garlic cloves3 unitpeeled and roughly chopped
- 1 teaspoon
- 1 unit
Method
1
Peel and thinly slice the carrots into rounds or matchsticks, and peel and thinly slice the onion into half-rings.
5 minutes
2
Peel and finely mince or thinly slice the garlic cloves and set aside.
2 minutes
3
Bring the water to a boil in a small saucepan, add a pinch of salt, and blanch the carrot slices for 2-3 minutes until just tender but still firm.
5 minutes
4
Drain the blanched carrots and rinse briefly under cold water to stop the cooking, then pat dry.
2 minutes
5
In a large mixing bowl, combine the carrots, sliced onion, and minced garlic, tossing gently to distribute evenly.
2 minutes
6
Drizzle the olive oil over the vegetable mixture and season generously with salt and freshly ground black pepper, then toss to coat all ingredients thoroughly.
2 minutes
7
Cover the bowl and allow the salad to marinate at room temperature for at least 20 minutes, or refrigerate for up to 1 hour to allow the flavors to meld.
20 minutes
8
Taste and adjust seasoning with additional salt or black pepper as needed before serving at room temperature or lightly chilled.