1 kg (2 lb) small carrots
90 ml (6 tbsp) olive oil
1 garlic clove, finely chopped
1/2 Spanish onion, finely chopped
15 ml (1 tbsp) wine vinegar
15 ml (1 tbsp) dry mustard
4 ml (3/4 tsp) powdered cumin
4 ml (3/4 tsp) paprika
4 ml (3/4 tsp) cayenne pepper
salt and freshly ground black pepper
30 ml (2 tbsp) finely chopped parsley
20 ml (4 tsp) lemon juice
90 ml (6 tbsp) olive oil
1 garlic clove, finely chopped
1/2 Spanish onion, finely chopped
15 ml (1 tbsp) wine vinegar
15 ml (1 tbsp) dry mustard
4 ml (3/4 tsp) powdered cumin
4 ml (3/4 tsp) paprika
4 ml (3/4 tsp) cayenne pepper
salt and freshly ground black pepper
30 ml (2 tbsp) finely chopped parsley
20 ml (4 tsp) lemon juice
method
1. Peel the carrots with a vegetable peeler and slice thinly.
2. Heat the olive oil in a saucepan. Add the finely chopped garlic and onion and saute, stirring constantly, for 4—5 minutes or until they are soft. Add the sliced carrots and continue to cook, stirring all the time, for 3 minutes.
3. Add 90 ml (6 tbsp) water, the wine vinegar, dry mustard, powdered cumin, paprika and cayenne pepper. Season with salt and freshly ground black pepper to taste and simmer gently for 20-25 minutes or until the carrots are tender. Stir occasionally. Transfer to a heated serving dish.
4. Sprinkle the carrots with finely chopped parsley and add a little lemon juice just before serving.
2. Heat the olive oil in a saucepan. Add the finely chopped garlic and onion and saute, stirring constantly, for 4—5 minutes or until they are soft. Add the sliced carrots and continue to cook, stirring all the time, for 3 minutes.
3. Add 90 ml (6 tbsp) water, the wine vinegar, dry mustard, powdered cumin, paprika and cayenne pepper. Season with salt and freshly ground black pepper to taste and simmer gently for 20-25 minutes or until the carrots are tender. Stir occasionally. Transfer to a heated serving dish.
4. Sprinkle the carrots with finely chopped parsley and add a little lemon juice just before serving.
serving amount
serves 4 — 6
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