Best Spanish Marinated Carrots Recipes

ZANAHORIAS ALIñADAS (SPANISH MARINATED CARROTS)

Steps:

• Fill a large pot with salted water and bring to a boil. Add the peeled carrots and cook until just tender. Drain the water, place the carrots back in the pot, and cover with cold water.
• Once the carrots are cooled, slice into coins about 1/4-1/3 inch thick. Place in a large jar.
• In a mortar and pestle, add the peeled garlic and mash with the oregano, cumin seeds, and paprika to form a paste. If a mortar and pestle is not available, the garlic can also be grated, then mixed with the spices. Add the mixture to the jar with the carrots.
• Pour in the vinegar and water. Stir to combine the seasonings with the carrots. If the carrots are not covered in liquid, add a little more equal parts vinegar and water. Cover and refrigerate for at least 4 hours.
• Remove the carrots with a slotted spoon and arrange on small serving plates. Sprinkle with salt, olive oil, and freshly chopped parsley.

SEVILLIAN MARINATED CARROTS (ZANAHORIAS ALINADAS)

Steps:

• Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.
• Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
• While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 Tblsp parsley, salt and 1 tsp olive oil in a mortar, and using a pestle, mash them into a medium-fine paste. Whisk the lemon into the garlic paste.
• Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.
• Add the vinegar and the remaining 1/2 cup olive oil and toss to mix. Cover the bowl with plastic wrap and let marinate for at least 6 hours or refrigerate overnight. The carrots can be refrigerated for at least a week. Let the carrots come to room temperature before serving, place in a serving bowl, and garnish with parsley.

MARINATED CARROTS

Steps:

• Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
• While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.