Spanish Marinated Carrots
Created by dienia b on June 30, 2015
- Servings: 8
- Prep Time: 1d
- Cook Time: 15m
- Recipe #19831
Ingredients
- 1 1/2 pounds carrots (8 carrots)
- IN MORTAR
- 2 garlic cloves
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- SAUCE
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 1 teaspoon salt
- 3 tablespoons olive oil (to drizzle when eating)
How to Make
-
Step 1: Boil carrots whole until almost done but not mushy.
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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.
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Step 3: When carrots are cool, cut into discs.
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Step 4: Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
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Step 5: Add olive oil when you eat them.
Nutritional Facts
- 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