Sevillian Marinated Carrots (Zanahorias Alinadas) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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Spanish tapas bars can become legendary among locals for even the humblest of things. Spiced in the Moorish manner with cumin and loads of garlic and swimming in a tangy puddle of lemon juice and aromatic olive oil, these carrot slices are indeed a treat. You can use this marinade (alino) also for sliced of cooked beets and roasted red peppers. Adapted from the cookbook. The New Spanish Table . Ingredients:
1 lb carrot, trimmed and scraped (about 1 1/2-inches in diameter) |
3 -4 large garlic cloves, chopped |
1 1/2-2 teaspoons cumin seeds |
2 teaspoons dried oregano |
1 pinch crushed red pepper flakes |
1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish |
1 teaspoon coarse salt (kosher or sea) |
1/2 cup extra virgin olive oil, plus |
1 teaspoon fragrant extra virgin olive oil |
1/2 cup fresh lemon juice |
1 1/2 tablespoons best quality red wine vinegar |
Directions:
1. Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.
2. Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
3. While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 Tblsp parsley, salt and 1 tsp olive oil in a mortar, and using a pestle, mash them into a medium-fine paste. Whisk the lemon into the garlic paste.
4. Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.
5. Add the vinegar and the remaining 1/2 cup olive oil and toss to mix. Cover the bowl with plastic wrap and let marinate for at least 6 hours or refrigerate overnight. The carrots can be refrigerated for at least a week. Let the carrots come to room temperature before serving, place in a serving bowl, and garnish with parsley.
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