Spanish: Zanahorias Aliñadas (Marinated Carrots)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 6-7 large carrots, peeled
• 2 garlic cloves peeled
• 1 tablespoon dried oregano
• 2 teaspoons cumin seeds
• 1 teaspoon sweet paprika
• ½ cup wine vinegar
• ½ cup water
• Coarse salt
• Olive oil
• Fresh parsley, chopped

Procedure:

1. Fill a large pot with salted water and bring to a boil, add the peeled carrots and cook until just tender (about 20 minutes)
2. Drain the water, rinse with cold water
3. Slice carrots into coins about ¼ inch thick; place in a large jar
4. Make the marinade: add garlic, oregano, cumin seeds, paprika, vinegar, salt to a blender; blend until garlic is minced
5. Add the marinade to the jar with the carrots; if the carrots are not covered in liquid, add more vinegar and water (in equal parts)
6. Cover and refrigerate for at least 4 hours
7. To serve: remove the carrots with a slotted spoon and arrange on small serving plates; sprinkle with salt, olive oil, and parsley