Simple yet surprisingly elegant, this tapa from Cádiz province is quick to prepare & only requires patience for flavors to marry in the fridge. Earthy cumin is as much of a protagonist as is the sweetness of the carrots. Let’s get cooking…
Zanahorias aliñás
- 300 g (0.6 lb) carrots, peeled
- 1 clove garlic, small
- 1 t salt
- 1/2 T cumin seeds
- 1 t white pepper
- 1/2 t paprika (optional, adds a bit of smokiness)
- oregano, to taste
- 2 T extra virgin olive oil
- 1 T sherry vinegar
Boil or steam carrots until soft, just until the tip of a knife slides in easily. How long depends on the size of your carrots… I’ll often choose medium ones for an ideal bite size. My bunch took about 18 minutes to cook through.
In the meantime, prepare your majado: the savory marinade those carrots will absorb. Mash together the garlic & salt in a mortar first, then mix in remaining spices. Finally stir in the liquids which makes a simple 2:1 vinaigrette. Set the marinade aside.
Remove carrots & cut into thick coins as soon as they are cool enough to handle. I like to pour on the majado while carrots are a bit warm to help them absorb more.
While tempting to eat now —I can never resist a taste— place carrots in the fridge to soak up all that goodness for at least three hours. Stir frequently. Overnight is even better if you have the time. This recipe is easily doubled.
And that’s it! “Dressed” carrots are similar to the potato version already posted on this blog, but the addition of warm spices gives this dish a unique flavor. Enjoy this tasty treat before dinner… what a great way to use a bunch of carrots languishing in your refrigerator!