Spanish Marinated Carrots |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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For the Extremadura portion of Spanish tapas. Ingredients:
8 carrots |
2 garlic cloves |
2 teaspoons oregano |
1 teaspoon cumin |
1 teaspoon paprika |
1/3 cup apple cider vinegar |
1/3 cup water |
1 teaspoon salt |
3 tablespoons olive oil, to drizzle when eating |
Directions:
1. Boil carrots whole until almost done but not mushy.
2. Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here; feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too.
3. When carrots are cool, cut into discs.
4. Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
5. Add olive oil when you eat them.
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