Spanish Garlic Carrots

Carrot slices with a slight bite, coated in a fragrant red-tinted oil. The punch of fresh garlic and vinegar acidity balances the vegetable's natural sweetness.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 200
• Protein: 2 g
• Carbs: 10 g
• Fat: 16 g

Ingredients

• 600 g Carrot ( peeled and cut into 1cm rounds )
• 3 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 tsp Oregano
• 1 pinch Gray sea salt

Instructions

1. Cooking the carrots

   Plunge the slices into boiling salted water. They should be tender but retain some firmness at the core; a knife tip should slide in without mashing the flesh. Drain immediately.

2. Preparing the aliño

   In a mortar, crush the garlic with salt until a paste forms. Add cumin, paprika, and oregano. Deglaze with vinegar then gradually whisk in the olive oil.

3. Marinating

   Pour the sauce over the still-warm carrots so they absorb the flavors. Toss gently so each slice is coated in the spiced oil. Let rest in a cool place.

Chef's tips

• Do not overcook the carrots; they shouldn't mash under a fork.
• Make them a day ahead; the garlic and cumin flavors develop better after 12 hours of resting.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container.