Carrots seasoned or aliñás
I've always liked carrots , so much so that even the pediatrician of my children had to recommend that I stop giving them, because the poor people were putting oranges on me, hahaha And that is no joke, it is the pure truth.
Those of today's recipe I advise them, even if you are not as fond of them as I am, because you will love them. Served with a cold beer, it is a great aperitif. I usually make a big jar and besides taking them as a tapas, I also add them to some other salad or they serve me to accompany a dish of meat or fish.>
I'm sure that a lot of them are consumed frequently, it's a usual tapa in Andalusian bars, especially in Malaga, during the summer. For those who have not yet had the pleasure of trying them, I leave the recipe. I assure you that you will repeat and also, as I always say in this blog, it is an easy, fast and economical recipe.
- 1/2 Kg of carrots
- 4 cloves of garlic
- 1/2 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon sweet paprika from Vera (optional)
- 1/2 tablespoon of chopped parsley
- 50 cc of sherry vinegar
- 50 cc of water
- Extra virgin olive oil
We peel the carrots and take them to the fire in a saucepan with cold water. When the water starts to boil, we lower the heat and let them cook.
We puncture them to make sure they are cooked. They should be whole , because if they cook too much they will crumble. Drain and reserve until cool.
Cut the carrots into small slices , put them in a glass jar
Meanwhile put in a mortar the cloves of garlic, cumin, oregano, parsley and salt, mash everything and add it to the carrots. (add a little water from the carrots to the mortar, to make the best use of the whole seasoning)
Add the vinegar and water (I used the water to cook the carrots and cold, so that do not miss the vitamins)
We stir well so that all the slices of carrot are impregnated and let cool in the refrigerator at least 8 hours, so that they catch the seasoning well. At the moment of serving them we drain them well from all the liquid of the seasoning and serve them with a good drizzle of virgin olive oil. Rectify salt if necessary.
Source: From the View to the Palate