© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Spices of Life by Nina Simonds
5 medium carrots or 1 package baby carrots (about 1 pound)
3 cloves garlic, peeled and cut in half
1 teaspoon salt
For the Dressing:
1 teaspoon Hungarian sweet paprika
1 tablespoon ground cumin
2 tablespoons red wine vinegar
2 tablespoons canola or peanut oil
2 tablespoons chopped fresh parsley
First, if not using the baby carrots, peel the larger carrots, trim the ends and cut into sticks about 1½ inches long and ¼ inch thick. Place the sticks or baby carrots in a saucepan with the garlic, salt and water to cover. Bring to a boil, cover, reduce the heat to medium and cook the carrots until very tender, about 15 to 20 minutes. Drain off the cooking water, retaining the garlic.
Second, scoop the carrots into a bowl. Mash the garlic with a fork or the back of a spoon and add it along with the paprika, cumin, vinegar, oil and parsley to the carrots. Toss lightly, tasting for seasoning and adding more salt, if necessary.
Let sit until cooled and serve at room temperature, or chilled.