SEVILLIAN MARINATED CARROTS
I suspect that many of you will be curled up at home this chilly weekend and may want to make some unique "Comfort Food" for yourselves and those hunkered down with you. I'm going to offer up some recipes which may make the time go by more pleasantly. The first recipe I put in a newsletter last year and I want to reintroduce it as it is such a different way to make use of our fabulous carrots. The recipe came to me by way of a customer whose family loves the TSFF carrots and she, Pam, made this recipe below, which is a finger food. As Jo points out cooked carrots are more nutritious than raw ones, though they certainly have their place as finger food in their own right.
This recipe is best made ahead of time as marinating them is essential for them to develop full flavor. Pam also indicated that, as the carrots go so fast at her house, she usually doubles the recipe, which, coincidentally, would just use up one of our two pound bags!
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, preferably Mexican
1 pinch red pepper flakes
1 Tbs.chopped parsley or 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. When just cool enough to handle, cut in 1/4" slices.
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. 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.