cumin marinated carrots

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appetizer

this is another tapas recipe but it’s good anytime. this recipe is really really simple, a nice side and people love it.

IMG_3230

  • 1 1/2 c. carrots, cut into 1 inch pieces
  • 2 cloves garlic
  • 1 tbsp fresh oregano, packed
  • 1 tsp cumin seeds
  • 1/4 tsp chili flakes
  • pinch of coarse salt
  • 1/4 c. red wine vinegar
  • 1/2 c. water
  • 3 tbsp olive oil

peel the carrots if you want, i don’t mind most peels and i’m lazy so i leave it on.

get a pot of water boiling, and add carrots. cook until JUST tender then remove and place in a bowl of cold water to stop the cooking.

place garlic, salt, chili, herbs in a mortar and pestle and smash them up into a paste. place in a big jar with vinegar, water and oil. add carrots and stir it all up. let it sit in the fridge for at least a few hours or overnight.

to serve, scoop carrots out with a slotted spoon.

fun fact: you can keep the liquid and use it to pickle more carrots or other blanched vegetables (cauliflower) or thinly sliced raw radish or onions.

The Author

vegan foods!

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