Seasoned Carrots Cadiz Style

Here I have a new recipe which I discovered in our last biannual trip to Spain. For many people it will be something known already but for me it was my first try.

It is a pretty easy veggie recipe, very popular as tapa in Cadiz bars.

Ingredients

-500 Gr. (1 Lb.) of Carrots.

-3 Garlic Cloves.

-2 Teaspoons of Dried Oregano

-4 Teaspoons of Cumin Seeds.

-2 Teaspoons of Sweet Paprika.

-Salt.

-1 cup of Sherry vinegar.

-1 cup of water.

Peel the carrots and boil them, first on high heat and when they boil lower the heat and let them cook. They must be firm and not too soft or else they will fall apart.  Drain and let them cool.

When the carrots get cool, cut them in 1 cm (0.4”)  slices. Place them in a bowl along with the smashed cumin seeds, the oregano, paprika, the smashed garlic cloves, salt, vinegar and water. Mix everything well and keep them in the fridge for at least 8 hours. Before serving them drain the liquid and sprinkle olive oil. Add salt to taste.