Marinated Carrots

Meals in southern Portugal often start with bread, olive oil, butter, olives, and marinated carrots - a recipe I’m sharing this week. The carrots' natural sweetness is balanced with vinegar, roasted garlic, cumin, and cilantro. Adjust the garlic to your liking or replace the cilantro with parsley. The dish will taste even better if made ahead of time and allowed to marinate overnight.

Serves 4 people | prep time 10 minutes |cooking time 15 minutes  

Ingredients:

-               4 large fresh carrots, peeled 

-               2 tablespoons olive oil

-               2 cloves fresh garlic, minced

-               1 bay leaf

-               1 teaspoon cumin seeds

-               2 tablespoons white wine vinegar (or your preferred vinegar)

-               Salt, to taste

-               Black pepper, to taste

-               2 tablespoons fresh cilantro, leaves chopped and stalks finely cut

Instructions:

1.      Cook the Carrots:

-               Boil the carrots in water for 8-10 minutes until tender but firm. 

-               Drain and set aside to cool slightly.

-               Cut into ¼ inch thick rings

2.      Prepare the Marinade:

-               Heat olive oil in a skillet over medium heat. 

-               Sauté the garlic and cumin seeds for 2 minutes until fragrant. 

-               Add bay leaf, vinegar, salt, and black pepper. 

-               Cook for another 1-2 minutes.

3.      Marinate the Carrots:

-               Add the cooked carrots to the skillet and toss to coat in the marinade.

-                Cook for 3-5 minutes on low heat.

4.      Finish and Cool:

-               Remove from heat, discard the bay leaf, and stir in the chopped cilantro. 

-               Let the carrots cool to room temperature, serve or refrigerate overnight.

Bon appétit.

Forough & Le Bon Nosh Team