SEVILLIAN MARINATED CARROTS (ZANAHORIAS ALINADAS)
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".
Provided by TxGriffLover
Categories Vegetable
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.
- Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
- 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.
- Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.
- 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.
Nutrition Facts : Calories 155.9, Fat 14.3, SaturatedFat 2, Sodium 331.6, Carbohydrate 7.6, Fiber 1.9, Sugar 3, Protein 0.8
MARINATED CARROTS
Make and share this Marinated Carrots recipe from Food.com.
Provided by sherri2090
Categories Vegetable
Time 40m
Yield 4 Medium size bottles
Number Of Ingredients 11
Steps:
- After cooking and draining your carrots, add your sauce mix and simmer for 10 minutes on low heat.
- Pour into bottles, and can as usual.
- Great recipe.
- I always serve with roast beef and rice.
Nutrition Facts : Calories 569.3, Fat 28.5, SaturatedFat 3.9, Sodium 1320.1, Carbohydrate 78.5, Fiber 8.8, Sugar 58.4, Protein 4.4
SPANISH MARINATED CARROTS
Make and share this Spanish Marinated Carrots recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil carrots whole until almost done but not mushy.
- 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.
- When carrots are cool, cut into discs.
- Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
- Add olive oil when you eat them.
Nutrition Facts : Calories 150, Fat 10.6, SaturatedFat 1.5, Sodium 668.9, Carbohydrate 13, Fiber 3.8, Sugar 6, Protein 1.4
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