European
Spain - Side Dishes
Zanahorias Aliñadas al Comino
Chef's Menu Description
Cádiz's refreshing tapas bar staple: tender boiled carrot rounds marinated in a fragrant dressing of toasted cumin seeds, garlic, oregano, sherry vinegar, and olive oil.
Ingredients
- • 500g fresh carrots, peeled and sliced into 7mm rounds
- • 3 cloves garlic, crushed or minced
- • 1 tsp whole cumin seeds, lightly toasted and crushed
- • 1 tsp dried oregano, 1/2 tsp sweet pimentón
- • 3 tbsp Jerez (Sherry) vinegar, 4 tbsp extra virgin olive oil
- • Coarse sea salt and fresh flat-leaf parsley
Preparation Steps
1
Phase 1
Boil sliced carrots in salted water for 10-12 minutes until tender but retaining a slight bite (al dente). Drain and cool slightly.
2
Phase 2
Toast cumin seeds in a dry pan for 1 minute until fragrant, then crush lightly in a mortar with garlic and a pinch of coarse salt.
3
Phase 3
Mix crushed garlic and cumin with oregano, pimentón, sherry vinegar, and olive oil.
4
Phase 4
Pour the aliño over warm carrots and toss thoroughly. Refrigerate for at least 2 hours (or overnight) to allow flavors to penetrate. Serve chilled or room temperature with parsley.