Sevillian Marinated Carrots (zanahorias Alinadas)

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 lb carrot, trimmed and scraped (about 1 1/2-inches in diameter)
• 3 -4 large garlic cloves, chopped
• 1 1/2-2 teaspoons cumin seeds
• 2 teaspoons dried oregano
• 1 pinch crushed red pepper flakes
• 1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish
• 1 teaspoon coarse salt (kosher or sea)
• 1/2 cup extra virgin olive oil, plus
• 1 teaspoon fragrant extra virgin olive oil
• 1/2 cup fresh lemon juice
• 1 1/2 tablespoons best quality red wine vinegar

Recipe

• 1 place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.
• 2 drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
• 3 while the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 tblsp parsley, salt and 1 tsp olive oil in a mortar, and using a pestle, mash them into a medium-fine paste. whisk the lemon into the garlic paste.
• 4 place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.
• 5 add the vinegar and the remaining 1/2 cup olive oil and toss to mix. cover the bowl with plastic wrap and let marinate for at least 6 hours or refrigerate overnight. the carrots can be refrigerated for at least a week. let the carrots come to room temperature before serving, place in a serving bowl, and garnish with parsley.