From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Blanch the carrots in boiling water in a saucepan for 2 minutes. Drain the carrots and immediately immerse in a bowl of ice water to stop the cooking process; drain. Process the garlic, oregano, coriander, salt, cumin seeds, red pepper and black pepper in a food processor until ground. Add the vinegar. Process until of a paste consistency. Add the olive oil gradually, processing constantly until blended. Add the marinade and parsley to the carrots and toss to mix. Marinate at room temperature for 2 hours or longer. Serve at room temperature.
SERVES: 8 - 10
- 2 pounds baby carrots
- 4 large garlic cloves
- 1-1/2 teaspoons oregano
- 1 teaspoon coriander
- 1 teaspoon salt
- 3/4 teaspoon cumin seeds
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 Tablespoons wine vinegar
- 1/2 cup olive oil
- 2 teaspoons chopped fresh parsley
TO PREPARE:
Blanch the carrots in boiling water in a saucepan for 2 minutes. Drain the carrots and immediately immerse in a bowl of ice water to stop the cooking process; drain. Process the garlic, oregano, coriander, salt, cumin seeds, red pepper and black pepper in a food processor until ground. Add the vinegar. Process until of a paste consistency. Add the olive oil gradually, processing constantly until blended. Add the marinade and parsley to the carrots and toss to mix. Marinate at room temperature for 2 hours or longer. Serve at room temperature.
SERVES: 8 - 10
