Serving
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Carrots with Herbs
Spain   -   Zanahorias Aliñadas
Serves
Effort:
Sched:
DoAhead:		 4 soup  
**
2-1/2 hrs  
Yes		 Popular in tapas bars all over Spain, this recipe is variously made, so feel free to change the spicing to your preferences.



2
1/2
1/2
1-1/2
1/2
1
4
2
3
2
1/4 		#
t
t
t
t
t
cl
T
T
T
c 		Carrots, thin
Cumin seeds
Peppercorns
Oregano, dry
Red Pepper flake
Salt
Garlic
Parsley, fresh
Cilantro, fresh
Sherry Vinegar (1)
Olive Oil, ExtV
  1. Peel CARROTS and cut into lengths of about 1 inch. If you have only thick carrots, split them in half. Steam them until just cooked through - they should be still very firm, just not crunchy in the center.
  2. In your spice grinder grind All * items to powder,
  3. Crush GARLIC and chop fine.
  4. Chop Parsley and Cilantro very small. Mix.
  5. In your food processor add Garlic, Spice Mix and Sherry Vinegar. Run to blend, then slowly add Olive Oil until well incorporated.
  6. Stir in Parsley mix, then stir in with Carrots.
  7. Let marinate, turning occasionally for at least 2 hours.
  8. Serve at room temperature (appetizer) or warm (side dish).
NOTES:
  1. Sherry Vinegar:   This vinegar is normally 8% (8°) while other wine vinegars are usually around 6%, so if you have to use another use a little over 2-1/2 T or to taste.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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