When I saw multi-colored carrots at Trader Joe’s last week, I couldn’t resist making this recipe. Peel and trim 1 lb of carrots, then boil in lightly salted water until crisp-tender (about 8 mins). Drain, and then while still warm, cut into penny slices. Separately, blend 4 cloves garlic, 2 tsp each cumin seeds and dried oregano, ½ tsp crushed red pepper, and 1-2 Tbsp Italian parsley with about 1 Tbsp olive oil. Add ½ cup lemon juice, then mix and pour over the warm carrot slices. Add 1 ½ Tbsp red wine vinegar and ½ cup olive oil, mixing well. Cover with saran wrap and let marinate at room temperature for a few hours. This recipe is from The New Spanish Table by Anya von Bremzen. (May 2014)
Cooking Adventures 