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1 lb. T.S. carrots, trimmed and rinsed, but left whole.

3-4 large TS garlic cloves - chopped or pressed

1 1/2 to 2 tsp. cumin seeds

(I always toast them in a small frying pan for a minute or so)

2 tsp. dried oregano (Pam and I use Mexican)

1 pinch red pepper flakes

1 Tbs. chopped parsley (I used cilantro)

1 tsp. coarse salt

1/2 cup + 1 tsp. good olive oil

1/2 cup fresh lemon juice

1 1/2 Tbs. good quality red wine vinegar


1. Blanch the carrots in boiling water until crisp-tender about 8 - 10 minutes. (In hindsight, I think they would be good if broiled until tender). When just cool enough to handle, cut in 1/4" slices. (I choose to leave them whole).

2. Place garlic, cumin, oregano, red pepper flakes, parsley, salt and 1 tsp. olive oil in a mortar and mash them into a medium fine paste. Whisk lemon juice into the paste.

3. Place the carrots in a bowl while still warm and pour garlic-lemon marinade over them. (As mine were whole I put them in a pyrex baking dish). Add the vinegar and remaining 1/2 cup of olive oil; toss to mix.

4. Cover and let marinate 6 hours or overnight in the refrigerator. The carrots can be refrigerated at least a week. Let come to room temperature before serving.

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