Ensalada De Zanahorias
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 2 cloves garlic)
- 4 tablespoon vinegar, (white wine vinegar)
- 4 tablespoon oil (e.g. sunflower oil)
- salt and pepper
- 0.5 teaspoon ½ paprika powder, mild
- 2 sprigs oregano, fresh (or 1 teaspoon dried)
- 1 teaspoon cumin
Print Recipe
Pin Recipe Instructions
- Scrape the carrots, cut diagonally into approx. ½ cm thick slices and stew them in a little water for approx. 10 minutes until they are firm to the bite.
- In the meantime, peel the garlic, chop it very finely and stir in a bowl with the vinegar, oil, salt, pepper, paprika and the oregano leaves. Crush the cumin in a mortar and add to the marinade.
- Drain the carrots, turn them in the marinade and cover them for at least 1 hour. Mix gently from time to time.
- Tip: let it steep overnight, it tastes even better!
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