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".”
6hrs 10mins

Ingredients Nutrition


  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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