Spanish Marinated Carrots
Recipe: #19831
June 30, 2015
Categories: Side Dishes, Carrot, Spanish, Passover, Sunday Dinner, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
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Original is 8 servings
Ingredients
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- IN MORTAR
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- SAUCE
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Nutritional
- Serving Size: 1 (112 g)
- Calories 85
- Total Fat - 5.4 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 350.9 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 2.6 g
- Sugars - 4.1 g
- Protein - 0.9 g
- Calcium - 37.6 mg
- Iron - 0.6 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil carrots whole until almost done but not mushy.
Step 2
Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here; feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too.
Step 3
When carrots are cool, cut into discs.
Step 4
Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
Step 5
Add olive oil when you eat them.
Tips
No special items needed.
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