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From the party..REC: Sevillian Marinated Carrots

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Joined: Jan 11, 2007

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Posted to Thread #6717 at 4:25 am on May 25, 2007

I made these for a friend's b-day party. While I was standing in the kitchen, I overheard a woman say, "These are the best carrots I've ever had!" I get such a thrill hearing things like that. :)

These carrots are packed with flavor and great served as a tapas or antipasta.

Sevillian Marinated Carrots
from "The New Spanish Table" by Anya Von Bremzen

1 lb. carrots (about 1 1/2 inches in diameter), trimmed and scraped
3 to 4 large garlic cloves, chopped
1 1/2 to 2 teaspoons cumin seeds
2 teaspoons dried oregano
1 pinch of crushed red pepper flakes
1 tablespoon finely chopped fresh flat-leaf parsley, plush more for garnish
1 teaspoon coarse salt
1/2 cup plus 1 teaspoon fragrant extra-virgin olive oil
1/2 cup fresh lemon juice
1 1/2 tablespoons best-quality red wine vinegar

1. Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8 to 10 minutes. Drain the carrots and let cool just enough to handle, then cut them into 1/4 inch slices.

2. While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 tablespoon parsley, salt, and 1 teaspoon olive oil in a mortar and, using a pestle, mash them into a medium-fine paste (I whizzed this in a Cuisinart). Whisk in the lemon juice into the garlic paste.

3. 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 down to room temperature before serving, placing a serving bowl, and garnish with parsley. Serves 8-10 as a light tapa.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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