INGREDIENTS

INSTRUCTIONS

In a minifood processor or a blender, combine the garlic, oregano,
cumin seeds, coriander, and pepper flakes. Add the vinegar and grind
to a paste. In a thin stream, drizzle in the olive oil and blend
until the mixture is emulsified. Set aside while you cook the
carrots. In a medium heavy saucepan, heat the olive oil over
medium-high heat. Add the carrots and cook, stirring occasionally,
for 3 to 4 minutes or until beginning to soften. Add the water, sugar
(if desired), salt, and pepper and cover the pan. Reduce the heat to
medium-low and cook, shaking the pan occasionally, for about 5 more
minutes, or until the carrots are just tender but not mushy. Add a
little more water to the pan if necessary. Transfer the carrots to a
serving bowl with a slotted spoon and immediately add the herb
dressing. Toss together and cover the bowl with plastic wrap. Leave
the carrots to marinate for 2 to 3 hours, and when ready to serve,
stir in the parsley. Serve at room temperature, on tiny plates or in
ramekins. This recipe yields 8 to 10 servings as part of a tapas.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6251 broadcast
04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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