Description
Experience the vibrant flavors of Andalucia with this Moorish-inspired dish of spicy carrots, enhanced by toasted cumin seeds and garlic. Perfect for summer BBQs and picnics.
Ingredients
Units
Scale
- 1 kg of carrots, gently scrubbed
- 2 cloves of garlic, root removed and finely chopped
- 1 tablespoon of toasted cumin seeds
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoon of sherry vinegar
- Salt and pepper, to taste
Instructions
- Place the carrots in a pan and cover with water. Add 2 teaspoons of salt.
- Bring to a boil and cook until the carrots are tender, approximately 20 minutes. Test tenderness by using a table fork.
- Drain the carrots and leave them to cool. They will cool faster if spread out on a tray or cooling rack.
- Once cooled, peel the carrots and slice them into rounds.
- In a dry pan, toast the cumin seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
- In a large bowl, combine the sliced carrots, chopped garlic, toasted cumin seeds, olive oil, and sherry vinegar. Toss to coat evenly.
- Season with salt and pepper to taste.
- Serve at room temperature as a tapa or side dish.
Notes
Boil the carrots in their skins for an intense flavor, then peel them once cooled. Toast cumin seeds in a dry pan to enhance their flavor. Always serve this dish at room temperature for the best taste. It’s versatile and pairs well with BBQ’d Moroccan chicken, fish, pork, roast lamb, or even a simple roast chicken.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5
- Sodium: 300
- Fat: 5
- Carbohydrates: 10
- Fiber: 3
- Protein: 1
- Cholesterol: 0