Savory Portuguese Carrots - Conserva de Cenoura

Posted on December 6, 2007 
Filed Under Food

Since Christmas celebrations are in full swing in the Algarve, it’s time to start thinking about what will be on the Christmas table. Things have been a bit busy so I’m getting a late start, but good things are in store. Portuguese enjoy some pretty big feasts at Christmas so, I’ll be sharing some simple dishes and, also trying my hand at some traditional Portuguese Christmas recipes, I’ve loved for years but didn’t have the courage try. Mostly, because I have family members who are masters, so why mess with perfection - but to carry on the tradition, I’ll be putting on an apron and apprenticing…stay tuned, this could get messy!

Portugal is very regionalized and this carries over to the food; with each region having its own traditions and variations of recipes - then there’s the staples that grace every table from north to south. One of these is Conserve de Cenoura, with or without olives.

Conserva de Cenoras Recipe

This is a savory appetizer seen on almost every Christmas dinner table, Conserva de Cenoura is much like the Italians antipasto or better yet the Spanish tapas, but we call these “Conservas”. In English this would be similar to a “Preserve” much like olives or pickles, but without the pickling liquid. Portuguese cuisine has many sides like this and Conserva de Cenoura is one of the most popular. It’s made fresh and can be eaten the same day, although it does mature in flavour after a couple of days. This savory side is bold in flavour, can be as spicy as you like and a great nibble to get the appetite open of other things.

Conserva de Cenoura
Traditional Portuguese Food
Source own

2 ½ cups sweet carrots, peeled and sliced
2 Tbsp. apple cider vinegar
4 Tbsp. Olive oil
1 Tbsp. Parsley finely chopped
1-2 medium Garlic cloves, finely chopped
1 Tsp. Sweet Paprika
Piri Piri Sauce or Tabasco (optional)
Black or Green Olives, with or without pits (optional)
Salt

Instructions:

  1. Place peeled sliced carrots in a bowl and steam using microwave. Microwave steaming this helps keep more of the carrot flavours in. Zap until tender but not too soft. Microwaves vary, so 5 to 10min depending on microwave. *Note: Keep watch so your carrots don’t over cook, they need to hold their shape without crushing when mixed.
  2. Let steamed carrots cool in bowl.
  3. When cold - add olive oil, vinegar, chopped parsley, garlic, Piri Piri sauce, salt and mix gently - so not to break carrots, but mix well enough to coat all the slices. Taste for salt and spice and add to taste.
  4. Add olives and give another gentle mix.
  5. Store covered, in refrigerator. This Conserva will last in refigerator for 2-3 days easily.

*Note if the conserva looks a bit dry when serving, drizzle a little more olive oil on top - give it a gentle blend and serve.

I prefer Conserva de Cenoura the next day - letting the conserva rest for a day really helps blend the garlic, oil and spicy flavours and smoothens out the sharpness of the garlic. Serve in small ramekins or decorative bowls, and distribute across the table for easy access and nibbling. This is a little recipe but it’s packed with flavours and works well as a side, tapa or an appetizer with a great wine.

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    • Comments

    6 Responses to “Savory Portuguese Carrots - Conserva de Cenoura”

    1. Ladybird on December 7th, 2007 12:23 am

      Oh! This is one of may favorites!!!
      Thank you for remaind me. And Thank you for let me nostalgic!!!! I’d just love them….

    2. Eddie on December 7th, 2007 10:14 am

      Hi Ladybird…yes, these are great. I love them too and make them all year round!

    3. Lily on December 8th, 2007 9:29 pm

      Mmm this sounds very tasty. I look forward to seeing some more of your recipes!

    4. Eddie on December 9th, 2007 11:12 am

      Hi Lily, thanks. I was recently in Lisbon and finally had pasties de Belem…Pure Heaven! I have cravings for them daily now!:o/ Living in Lisbon could be very dangerous, not sure how you do it!

    5. In Love with Lisbon » 10 Portuguese Christmas Recipes on December 20th, 2007 10:48 pm

      [...] Conserva de Cenoura Savoury Portuguese Carrots - a lovely side dish [...]

    6. Pasties de Bacalhau - Portuguese Recipe on April 16th, 2008 9:17 pm

      [...] de Bacalhau appear on the table they’re usually accompanied by other very Portuguese sides; conserva de cenora and olives, all in small bowls strategically placed, so no matter where you’re sitting, you [...]

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