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
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Provided by QUIRKYIQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
- While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Nutrition Facts : Calories 106 calories, Carbohydrate 18.1 g, Fat 3.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 145.2 mg, Sugar 13.7 g
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