CARROTS SEASONED WITH HERBS

Carrots Seasoned with Herbs image

Provided by Food Network

Yield 8 to 10 as part of a selection

Number Of Ingredients 13

Previous Next

4 large cloves garlic
1/2 teaspoons dried oregano, crumbled
3/4 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3 tablespoons sherry vinegar
1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots
2 pounds long, tender young carrots, cut into 3/4inch slices on the diagonal
3 tablespoons water, or as needed
Pinch of sugar, if desired
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 small bunch flat-leaf parsley, leaves only, finely chopped

Steps:

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 ramekins.