From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


  • 2 pounds baby carrots

  • 4 large garlic cloves

  • 1-1/2 teaspoons oregano

  • 1 teaspoon coriander

  • 1 teaspoon salt

  • 3/4 teaspoon cumin seeds

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon freshly ground black pepper

  • 1-1/2 Tablespoons wine vinegar

  • 1/2 cup olive oil

  • 2 teaspoons chopped fresh parsley


Blanch the carrots in boiling water in a saucepan for 2 minutes.  Drain the carrots and immediately immerse in a bowl of ice water to stop the cooking process; drain. Process the garlic, oregano, coriander, salt, cumin seeds, red pepper and black pepper in a food processor until ground.  Add the vinegar.  Process until of a paste consistency.  Add the olive oil gradually, processing constantly until blended.  Add the marinade and parsley to the carrots and toss to mix.  Marinate at room temperature for 2 hours or longer.  Serve at room temperature.

SERVES:  8 - 10

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