Marinated Carrots

How to prepare marinated carrots

1. Clean the carrots and boil them whole in salted water. Boil them only until a fork can pierce them. Do not let them boil too long, or they will break when slicing and mixing. I boiled new carrots that were not very large and it took 15 minutes until they were done.
2. Remove the carrots and once cooled, slice them. Sprinkle with a little salt.
3. In a mortar, add the garlic and crush until it becomes a paste. Add the chopped parsley, cumin, coriander, and oregano. Crush everything, adding 1 tablespoon of oil, until the parsley is finely minced. Add the lemon juice and vinegar and mix well.
4. Pour the dressing over the carrots. Add the oil. Mix gently. Then add enough of the carrot cooking water (I used about 50ml) until the carrots are covered by the marinade. Mix gently.
6. Let them marinate overnight. They keep in the refrigerator for 1 week. Serve at room temperature.
7. Traditionally they are served as individual tapas with toasted bread, but I think they work better as a substitute for pickles, so I served them alongside grilled chicken breast and leftover Easter boiled eggs.

Print