Zanahorias Aliñadas (Spanish Marinated Carrots)

Name: Zanahorias Aliñadas (Spanish Marinated Carrots)
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Yield: 4 -6 Servings
Ingredients: 1 pound (450 grams) large carrots; 3 garlic cloves; 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; 1/2 cup (120 milliliters) sherry vinegar; 1/2 cup (120 milliliters) water; coarse salt; olive oil; fresh parsley

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 35 mins
Servings
4 -6 Servings
Course
Appetizer
Cuisine
Spanish

Zanahorias Aliñadas (Spanish Marinated Carrots)

Iris Warren

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A recipe for Zanahorias Aliñadas (Spanish Marinated Carrots)! Tender carrots are marinated in vinegar with garlic and spices for an easy and delicious appetizer.

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Ingredients

Servings

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

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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.