Spanish Meal: Marinated Carrots (Zanahorias Alinadas)
3 large carrots, peeled
1 garlic clove, peeled
1 1/2 tsp dried oregano
1 tsp cumin seeds
1 tsp paprika
1/4 c. Sherry vinegar
1/4 c. water
Cook carrots in boiling salted water until just tender, drian and cover with cold water to stop the cooking. Once the carrots are cool, cut into slices 1/4- 1/3” thick and place into a large jar.
In a mortar and pestle add peeled garlic, and mash with the oregano, cumin seeds and paprika to form a paste. Add to the jar with the carrots.
Pour the vinegar and water over the carrots, stir to combine the seasonings. If needed add more equal parts of vinegar and water to cover the carrots. Cover and refrigerate for at least 4 hours.
To serve remove with a slotted spoon and place into a small serving dish. Sprinkle with salt, a little olive oil and freshly chopped parsley.