ZANAHORIAS ALIñADAS (SPANISH MARINATED CARROTS)
A recipe for Zanahorias Aliñadas (Spanish Marinated Carrots) to celebrate #SundaySupper: Spanish Tapas! Boiled carrots are marinated in sherry vinegar with garlic and spices for an easy and delicious appetizer.
Provided by Tara
Categories Appetizer
Time 4h35m
Number Of Ingredients 10
Steps:
- Fill a large pot with salted water and bring to a boil. Add the peeled carrots and cook until just tender. Drain the water, place the carrots back in the pot, and cover with cold water.
- Once the carrots are cooled, slice into coins about 1/4-1/3 inch thick. Place in a large jar.
- In a mortar and pestle, add the peeled garlic and mash with the oregano, cumin seeds, and paprika to form a paste. If a mortar and pestle is not available, the garlic can also be grated, then mixed with the spices. Add the mixture to the jar with the carrots.
- Pour in the vinegar and water. Stir to combine the seasonings with the carrots. If the carrots are not covered in liquid, add a little more equal parts vinegar and water. Cover and refrigerate for at least 4 hours.
- Remove the carrots with a slotted spoon and arrange on small serving plates. Sprinkle with salt, olive oil, and freshly chopped parsley.
MARINATED CARROTS
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Provided by QUIRKYIQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
- While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Nutrition Facts : Calories 106 calories, Carbohydrate 18.1 g, Fat 3.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 145.2 mg, Sugar 13.7 g
SPANISH MARINATED CARROTS
Make and share this Spanish Marinated Carrots recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil carrots whole until almost done but not mushy.
- Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here; feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too.
- When carrots are cool, cut into discs.
- Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
- Add olive oil when you eat them.
Nutrition Facts : Calories 150, Fat 10.6, SaturatedFat 1.5, Sodium 668.9, Carbohydrate 13, Fiber 3.8, Sugar 6, Protein 1.4
MARINATED CARROTS
This is a nice snack to have on hand for all ages. You can increase the heat by adding dried pepper flakes, sliced jalapenos, or hot sauce.
Provided by Penny Stettinius
Categories Vegetable
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Parboil the carrots until just tender, about 5 minutes.
- Drain well and place in a deep serving dish.
- Mix the garlic, oregano, salt and pepper and red wine and pour over the carrots.
- Then pour the olive oil over the carrots to cover.
- Wrap with plastic and chill for 2-3 hours before serving.
Nutrition Facts : Calories 21.2, Fat 0.1, Sodium 44.4, Carbohydrate 5, Fiber 1.1, Sugar 2.7, Protein 0.4
MARINATED CARROTS
Make and share this Marinated Carrots recipe from Food.com.
Provided by sherri2090
Categories Vegetable
Time 40m
Yield 4 Medium size bottles
Number Of Ingredients 11
Steps:
- After cooking and draining your carrots, add your sauce mix and simmer for 10 minutes on low heat.
- Pour into bottles, and can as usual.
- Great recipe.
- I always serve with roast beef and rice.
Nutrition Facts : Calories 569.3, Fat 28.5, SaturatedFat 3.9, Sodium 1320.1, Carbohydrate 78.5, Fiber 8.8, Sugar 58.4, Protein 4.4
MARINATED CARROTS
This is a very old recipe that was handed down to my Mother from her aunt, who we called "Aunt El", and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a "bunch" of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El!
Provided by Normaone
Categories Onions
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots until crisp tender in salted water.
- Drain Well.
- Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
- Pour over carrots.
- Add onion and green pepper.
- Combine well.
- Refrigerate at least 24 to 48 hours.
Nutrition Facts : Calories 179.6, Fat 3.9, SaturatedFat 0.6, Sodium 300.5, Carbohydrate 36, Fiber 1.3, Sugar 30.9, Protein 1.3
MARINATED CARROTS
-Shannon Emmanuel, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.
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SPANISH MARINATED CARROTS – ZANAHORIAS ALIñADAS RECIPE
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5/5 (1)Servings 4Cuisine SpanishCategory Appetizer
- Peel 4 carrots, add them into a stock pot, fill the stock pot with cold water to about 1 inch above the carrots, season with sea salt and heat it with a high heat
- Meawhile, finely mince 3 cloves of garlic and add into a mortar, season with 1/2 tsp of sweet smoked Spanish paprika, 1/4 tsp cumin powder, 1 tsp dried oregano, 1/2 tsp sea salt and 1/8 tsp freshly cracked black pepper, using a pestle pound down on the mixture until you form a paste and everything comes together
- Add 2 tbsp of white wine vinegar into the mortar, as well as 1 tbsp of extra virgin olive oil, mix it all together and set aside
- After boiling the carrots between 20 to 25 minutes they should be perfectly boiled, you don't want to over boil the carrots, otherwise they will break apart, you can stick a toothpick inside the carrots and if it easily goes in with just a little resistance, the carrots are perfectly boiled, drain them into a sieve with a bowl underneath
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