Zanahorias Aliñadas (Spanish Marinated Carrots)
A recipe for Zanahorias Aliñadas (Spanish Marinated Carrots)! Tender carrots are marinated in vinegar with garlic and spices for an easy and delicious appetizer.
Servings 4 -6 Servings
Ingredients
- 1 pound (450 grams) large carrots peeled
- 3 garlic cloves peeled
- 1 tablespoon dried oregano
- 2 teaspoons cumin seeds
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons (30 milliliters) olive oil preferably Spanish
- 1/2 cup (120 milliliters) sherry vinegar
- 1/2 cup (120 milliliters) water
For serving:
- Coarse salt
- Olive oil
- Fresh parsley chopped
Instructions
- Fill a large pot with salted water and bring to a boil.
- Add the peeled carrots and cook until just tender, about 15-20 minutes. Drain the water, place the carrots back in the pot, and cover with cold water.
- Once the carrots are cooled, slice into rounds about 1/3 inch (8 millimeters) thick. Place in a large jar or bowl.
- In a large mortar and pestle, add the peeled garlic and mash with the oregano, cumin, paprika, salt, and white pepper to form a paste.
- Add the 2 tablespoons (30 milliliters) olive oil and continue to crush until everything is well blended. If a mortar and pestle is not available, the garlic can be grated, then mixed with the spices.
- Transfer the mixture to the jar with the carrots.
- Pour in the vinegar, then the water. Stir gently to mix without crushing the carrot rounds.
- If the carrots are not fully covered, add a little more equal parts vinegar and water.
- Cover and refrigerate for at least 4 hours to overnight.
- Remove the carrots with a slotted spoon and arrange on small serving plates.
- Sprinkle with salt, olive oil, and freshly chopped parsley, then serve immediately.