“Milano” Carrots with Peppers
Before you cook anything, toss the chopped herbs with the vinegar and chill them for 10 minutes — this quick pickling softens the bite of cilantro and dill and is the real trick behind this warm carrot appetizer. Grated carrot is stewed with corn and tomato paste until soft, then the marinated herbs go in at the end for a fresh, tangy lift over the spiced base.
The two peppers do different jobs: black pepper adds aromatic sharpness, while ground red pepper (cayenne) builds a slower heat, so season them separately to taste rather than dumping both in at once. Carrot stewed with tomato is the backbone of many “Korean-style” spicy vegetable dishes across the post-Soviet region.
Details that matter: grate the carrot coarsely (a Korean-carrot grater is ideal) so the strands hold their shape instead of turning to mush. Don’t care for cilantro? Lean on parsley. The soy mayonnaise makes this suitable for a meat-free fast; swap in regular mayo or full-fat sour cream (smetana) otherwise. It tastes best chilled — an overnight rest in the fridge pulls the flavors together.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Finely chop the herbs, mix with the vinegar, and refrigerate for 10 minutes.
Grate the carrot on a coarse grater, add the corn, and stew in oil until golden.
Remove from the heat, add the onion and herbs. Mix, dilute with 1/2 cup of water, and season with spices.
Stew over low heat until done.
Add the mayonnaise and stew for another 5 minutes.
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