Carrots Seasoned With Herbs

Recipe Ingredients

4		Garlic cloves (large)
1/2 teaspoon	2.5ml	Dried oregano - crumbled
3/4 teaspoon	3.8ml	Cumin seeds
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Red pepper flakes
3 tablespoons	45ml	Sherry vinegar
1/2 cup	118ml	Olive oil - for the dressing
2 tablespoons	30ml	Olive oil - for carrots
2 lbs	908g / 32oz	Young - long, tender carrots, cut into 3/4" slices
		On the diagonal
3 tablespoons	45ml	Water - or as needed
1		Sugar - if desired
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2		Flat-leaf parsley - leaves only, finely chopped

Recipe Instructions

In a mini food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste.

In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified.

Set aside while you cook the carrots.

In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary.

Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley.

Serve at room temperature, on tiny plates or in ramekins.

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

Source:
Susan Feniger and Mary Sue Milliken

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