Tapas Style Carrots
This recipe for Tapas Style Carrots, or similar, is found throughout Southern Europe, the French, Italians, Spanish and Portuguese all have a variation of it, the carrots can be served warm or cold, but preferably not hot. They make a great accompaniment to almost all simply cooked meat and fish dishes such as grilled, fried or barbecued foods.
Prep/Cooking Time: 10 mins
Resting Time: At least 1 hour
- 500 grams small carrots, a variety such as Chantenay is ideal. Peel the carrots or scrub them without peeling if the skins are blemish free and tender. Do remove the tops and root end though!
- 3 garlic cloves
- 3 Tbsp Olive oil
- 1 Tbsp White wine or cider vinegar
- Fresh chilli, chopped, green works best as it provides heat and a colour contrast. Remove the seeds for a less spicy dish, leave some or all of them in for more heat.
- Flat leaf or curly parsley, two or three sprigs chopped finely
- Dried Oregano also works well with this, a sprinkling, depends on your taste, start with a half teaspoon full
- Cook the carrots in salted water, use 10 g of sea salt to each litre of water you use. The carrots should be cooked so that they retain a little ‘bite’ or crispness to them. Drain and allow to cool, cut into batons. Dry the carrots thoroughly on kitchen paper.
- Crush the garlic cloves and rub them around the inside of a serving bowl, mix oil and vinegar in proportions of about one part vinegar to three parts oil, mix the garlic cloves and oil and vinegar together with the chopped parsley and oregano, season with salt and pepper to taste.
- Add the carrot batons, mix well and leave for at least an hour before serving. If you are able to, leaving them several hours even or overnight in the fridge, will improve the blend of the flavours.
- Can be used as part of a selection of starter nibbles along with olives and salami etc, or served as a vegetable with the main course.