Marinated Carrots (Zanahorias Aliñadas)
Marinated carrots are known in Spain as zanahorias aliñadas, and are a simple, delicious vegetarian Spanish tapa.
Servings: 4 servings
Calories: 52.4kcal
Ingredients
- 6-7 large carrots washed and peeled
- 2-4 garlic cloves
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked Spanish paprika hot or sweet
- ⅓ cup apple cider vinegar or more if needed
- water to cover
For Serving
- salt to taste
- extra virgin olive oil for drizzling
Instructions
- Bring about 8 cups (1.9 L) of water to a boil along with a spoonful of salt, then add the peeled carrots and cook until tender. Be careful not to overcook!
- Drain the carrots and cover them in cold water until they've cooled.
- Mash the garlic and spices in a mortar and pestle to make a paste.
- When the carrots have cooled, slice into coins and put in a large bowl. Mix the garlic paste into the carrots, then cover with equal parts of vinegar and water.
- Cover the carrots, and allow them to marinate in the fridge for at least 4 hours or up to overnight.
- Drain the carrots with a slotted spoon, then drizzle with good quality olive oil, sprinkle with salt, and serve.
Notes
- Boil the carrots only until they're tender; you don't want the carrots to get mushy. Quickly cool them in cold water to stop their cooking.
- Any good quality olive oil and mild vinegar will work well in this recipe.
- Feel free to tweak the seasonings to your taste.
Nutrition
Serving: 1serving | Calories: 52.4kcal | Carbohydrates: 11.02g | Protein: 1.3g | Fat: 0.57g | Saturated Fat: 0.08g | Polyunsaturated Fat: 0.19g | Monounsaturated Fat: 0.17g | Sodium: 66.72mg | Potassium: 358.38mg | Fiber: 3.41g | Sugar: 4.56g | Vitamin A: 15566.36IU | Vitamin C: 5.98mg | Calcium: 64.72mg | Iron: 1.57mg