Bowl of Seasoned Carrots
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Carrots with Herbs
Spain - Andalusia
  -   Zanahorias Aliñadas
Makes
Effort:
Sched:
DoAhead:  
1 #  
**
2-1/2+ hrs  
Best
This dish is popular in tapas bars all over Spain. It is made with many variations, so feel free to change the spicing and herbs to your preference.




1
1/2
------
1/4
1
1/4
2/3
1/8
-------
2
1-1/2
3
#
T
---
t
t
t
t
t
---
cl
T
T
Carrots
Parsley, flat
-- Spices
Cumin seeds
Oregano, dry
Red Pepper flake
Salt
Pepper
---------
Garlic
Sherry Vinegar (1)
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 about 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, about 10 minutes.
  3. Chop PARSLEY fine.
  4. In your spice grinder grind all Spices items to powder.
  5. Crush GARLIC through a garlic press and chop very fine - or reduce to pasts by other means.
  6. Combine Garlic, Spice mix and Sherry Vinegar and Olive Oil in a small jar that can be shaken vigorously.
  7. Tumble together Carrots and Parsley. Shake up Dressing vigorously and stir in into the 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 cool (appetizer) or warm (side dish).
NOTES:
  1. Sherry Vinegar:   This vinegar is normally 8% (8°) while other wine vinegars are usually around 5%, so if you have to use another, add an extra teaspoon, 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
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