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Adobo Carrots (Zanahorias Aliñás)
Print Recipe
prep & cooking 15 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine Moroccan, Spanish Regional
Ingredients
  
  • 1/2 kg carrots, sliced
Adobo Dressing
  • 3-4 cloves garlic
  • 1 tsp dried oregano
  • 1-2 tsp paprika smoked, unsmoked, sweet, hot - it's up to you
  • 1 tsp whole cumin seeds best toasted in a dry pan
  • 3-4 tbsp wine vinegar
  • a little of the water used to boil the carrots
To serve
  • a drizzle of olive oil
  • salt and pepper to taste
  • chopped flat leaf parsley
Instructions
 
  • peel or scrape the carrots and cut into thick slices
  • steam or simmer in water until tender but firm. 
  • In this recipe we've used purple as well as regular carrots. They need to be cooked separately as the purple carrots will bleed and stain the others.
  • remove the carrots from the boiling water with a slotted spoon. You´ll use some of this water in the dressing.  
  • toast the cumin seeds in a dry pan or skillet until they release their aroma. Put them in your mortar and pestle and grind then roughly. 
  • add the garlic, salt, paprika and oregano and pound them to a coarse paste
  • add the vinegar and a little of the carrot water and mix
  • add the dressing to the carrots, then put them in the fridge or other cool place for several hours or overnight. 
  • To serve add a generous drizzle of best olive oil, chopped parsley and coarsely ground sea salt and black pepper. Alternatively, add chopped fresh oregano, marjoram or thyme