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Receta Carrots Seasoned With Herbs

by Global Cookbook

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

1. 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.
2. 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.
3. This recipe yields 8 to 10 servings as part of a tapas.

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