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Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 12 lb carrot, scraped, ends trimmed
- to taste chicken broth
- to taste salt
- 2 tablespoons white wine vinegar
- 1 12 tablespoons water
- 1 clove large garlic, mashed to a paste or put through a garlic press
- 14 teaspoon oregano
- 14 teaspoon cumin, freshly ground
- 14 teaspoon paprika, preferably Spanish style
Method
- Prepare several hours in advance.
- Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover.
- Add a little salt.
- Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp.
- Cool and cut in 1/4-inch slices.
- In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt.
- Fold gently into the carrots.
- Marinate for several hours or overnight.
