Marinated Carrots
Lightly steamed carrots marinated in a garlicky, cumin scented brine make a tasty addition to a tapas spread.
Servings: 12 servings
Ingredients
- 6 large carrots peeled and cut into coins
- 2-3 garlic cloves peeled
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoky paprika
- 1/3 cup apple cider vinegar more or less
- 1/3 cup water more or less
- extra virgin olive oil for serving
Instructions
- Peel and slice the carrots, cook until just tender (I steamed mine in the microwave) Drain and rinse under cold running water.
- While the carrots are cooking mash the garlic with the salt, oregano, cumin and paprika to form a paste.
- Place the carrots and paste into a quart sized mason jar. Add enough apple cider vinegar to cover the carrots about halfway. Follow with enough water to just cover the carrots. Put on the lid and gently shake the jar to mix. Marinate for at least 4 hours.
- To serve, pour a small amount of extra virgin olive oil onto a small plate. Season with salt, pepper and oregano. Use a slotted spoon to remove the carrots from the brine and arrange over the olive oil. Serve with bread. Don't be shy about mopping up the oil with the bread.