RECIPE BY: SILKE BECKER

SOURCE: “TAPAS” BY PENELOPE CASAS

SERVES: 4

carrots spanish

Ingredients

  • 5 large carrots, peeled
  • 2 cups vegetable broth, or enough to cover the carrots
  • 3 garlic cloves
  • 1 tsp oregano
  • 2 tsp ground cumin
  • 1 tsp sweet paprika powder
  • 1/3 cup apple cider vinegar
  • Salt to taste
  • Good quality olive oil

Instructions

  • Bring broth and some salt to a boil in a saucepan big enough to hold the carrots.
  • Add the carrots and boil for only a few mins, until just tender. Remove from pot and allow to cool.
  • Mix mashed garlic and spices thoroughly to a paste.
  • Cut the cooled carrots in thick round slices and mix with spice paste.
  • Add vinegar and the same amount of water, mix well with carrots.
  • Marinate in the fridge several hours or overnight.
  • Strain carrots, discard vinegar and mix carrots with some good olive oil and salt.

Download PDF here:Spanish Cumin Marinated Carrots Silke Becker

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