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Sevillian Marinated Carrots (Zanahorias Alinadas)

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“Spanish tapas bars can become legendary among locals for even the humblest of things. Spiced in the Moorish manner with cumin and loads of garlic and swimming in a tangy puddle of lemon juice and aromatic olive oil, these carrot slices are indeed a treat. You can use this marinade (alino) also for sliced of cooked beets and roasted red peppers. Adapted from the cookbook. "The New Spanish Table".”
READY IN:
6hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.
  2. Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
  3. While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 Tblsp parsley, salt and 1 tsp olive oil in a mortar, and using a pestle, mash them into a medium-fine paste. Whisk the lemon into the garlic paste.
  4. Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.
  5. 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 to room temperature before serving, place in a serving bowl, and garnish with parsley.

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