Serving
Click to Enlarge

Carrots with Herbs
Spain
  -   Zanahorias Aliñadas
Makes
Effort:
Sched:
DoAhead:  
1-1/4 #  
**
2-1/2+ hrs  
Best
Very popular in tapas bars all over Spain, this recipe is variously made, so feel free to change the spicing to your preferences.




1-1/2
------
1/4
2/3
1/2
2/3
---
2
2
1-1/2
1
3
#
---
t
t
t
t
---
cl
T
T
T
T
Carrots, thin
-- Spices
Cumin seeds
Oregano, dry
Red Pepper flake
Salt
---------
Garlic
Parsley, fresh
Sherry Vinegar (1)
Lemon Juice
Olive Oil, ExtV
Make   -   (2-1/2 hrs min, - 20 min work)
  1. Peel CARROTS split lengthwise into halves or quarters depending on size. Cut into sticks 1 to 1-1/2 inches long - or, cut them to whatever shape you prefer (some slice them diagonally).
  2. Steam Carrots until just cooked through - they should be still very firm, but not crunchy in the center.
  3. In your spice grinder grind all Spices items to powder,
  4. Crush GARLIC and chop fine.
  5. Chop Parsley very small.
  6. In your mini food processor spin Garlic, Spice mix and Sherry Vinegar and Lemon Juice until very fine. Slowly add Olive Oil until well incorporated.
  7. Tumble together Parsley, Dressing and Carrots.
  8. Let marinate, turning occasionally for at least 2 hours - overnight is better. They will keep a few days in the fridge.
  9. Serve at room temperature (appetizer) or warm (side dish).
NOTES:
  1. Sherry Vinegar:   This vinegar is normally 8% (8°) while other wine vinegars are usually around 6%, so if you have to use another use a little over 2-1/2 T or to taste.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
dav_carrots1 100103 st36 & inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.