Name: Carrots Seasoned with Herbs
Ingredients: 4 lg Garlic cloves; 1/2 ts Dried oregano; crumbled; 3/4 ts Cumin seeds; 1 ts Ground coriander; 1/2 ts Red pepper flakes; 3 tb Sherry vinegar; 1/2 c Olive oil; for the dressing; 2 tb Olive oil; for carrots; 2 lb Young; long, tender carrots, cut into 3/4" slices; On the diagonal; 3 tb Water; or as needed; 1 pn Sugar; if desired; 1/2 ts Salt; 1/2 ts Freshly-ground black pepper; 1/2 sm Bunch Flat-leaf parsley; leaves only, finely chopped

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot02	8	servings

INGREDIENTS

4	lg	Garlic cloves
1/2	ts	Dried oregano; crumbled
3/4	ts	Cumin seeds
1	ts	Ground coriander
1/2	ts	Red pepper flakes
3	tb	Sherry vinegar
1/2	c	Olive oil; for the dressing
2	tb	Olive oil; for carrots
2	lb	Young; long, tender carrots, cut into 3/4" slices
		On the diagonal
3	tb	Water; or as needed
1	pn	Sugar; if desired
1/2	ts	Salt
1/2	ts	Freshly-ground black pepper
1/2	sm	Bunch Flat-leaf parsley; leaves only, finely chopped

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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