Spanish Garlic Carrots
30 min
total
4
people
198
calories per serving
Ingredients
4 people
- 600 gCarrot (peeled and cut into 1cm rounds)
- 3 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 tspOregano
- 1 pinchGray sea salt
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container.
4.1
54 reviews
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