Portuguese Marinated Carrots #BookGroup

This was one of the dishes I served for a recent book group meeting when we read Theo of Golden by Allen Levi. I will write more about my thoughts on the book later, when I have all of my recipes done. But I have made these multiple times since, so it's definitely a family favorite.

Similar to a beloved Spanish tapas, these gorgeous carrots are served in Portugal alongside drinks and snacks and make the most spectacular healthy side dish, appetizer, or salad! You have to try them. I used three different oils from local-to-me The Quail & Olive to add several layers of flavor.

INGREDIENTS

• 4 carrots peeled and cut into coins

• 1 bay leaf

• 3 Tablespoons olive oil (I used 1 Tablespoon each Cilantro Lime Olive Oil, Picual Olive Oil, and Roasted Garlic - but use what you have!)

• 1 Tablespoon 30-Year Aged White Wine Vinegar

• 1/2 cup cilantro chopped finely plus more for garnish

• 1/2 teaspoons cumin seeds

• pinch of salt and pepper

PROCEDURE

Blanch carrots in a pot with water, a pinch of salt, and a bay leaf. Set aside to cool.

Dry roast the cumin seeds for around 5 minutes, or until the seeds become a lovely shade of brown. Crush them lightly with a mortar and pestle or blitz it in a spice grinder or food processor.

Whisk the oil and vinegar in a medium mixing bowl. Then add the dry roasted cumin seeds, salt, pepper, and stir to combine.

Add the drained carrots to the mixture, along with the finely chopped cilantro, and stir to combine. Season to taste with salt and pepper.

The the carrots marinate for at least a couple of hours, though overnight in the fridge is even better!