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Ingredientes
- 4 lrg Garlic cloves
- 1/2 tsp Dry oregano crumbled
- 3/4 tsp Cumin seeds
- 1 tsp Grnd coriander
- 1/2 tsp Red pepper flakes
- 3 Tbsp. Sherry vinegar
- 1/2 c. Extra virgin olive oil for the dressing
- 2 Tbsp. Extra virgin olive oil for carrots
- 2 lb Young, long, tender carrots cut into 3/4" slices on the diagonal
- 3 Tbsp. Water or possibly as needed
- 1 pch Sugar if you like
- 1/2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1/2 sm bunch Flat-leaf parsley, leaves only finely minced
Direcciones
- In a minifood processor or possibly a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add in the vinegar and grind to a paste. In a thin stream, drizzle in the extra virgin olive oil and blend till the mix is emulsified. Set aside while you cook the carrots.
- In a medium heavy saucepan, heat the extra virgin olive oil over medium-high heat. Add in the carrots and cook, stirring occasionally, for 3 to 4 min or possibly till beginning to soften. Add in the water, sugar (if you like), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more min, or possibly till the carrots are just tender but not mushy. Add in a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add in the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hrs, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or possibly in ramekins.
- This recipe yields 8 to 10 servings as part of a tapas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 194 | |
| Calories from Fat 152 | 78% |
| Total Fat 17.21g | 22% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 216mg | 9% |
| Potassium 333mg | 10% |
| Total Carbs 10.08g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.93g | 3% |
| Protein 1.01g | 2% |
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