Sevillian marinated carrots (Zanahorias aliñadas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 22) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on July 28, 2023

    These carrots absolutely slapped. Used more lemon and less oil.

  • milgwimper on August 06, 2015

    These were fabulous! The flavors are strong but so incredibly tasty, and easy to make. I would make them again.

  • Allegra on April 24, 2013

    What a wonderful and easy tapa to make ahead for a party! These tender-crisp carrot coins are bursting with punchy flavours from the lemon and garlic rounded out with some warming cumin. They keep for up to a week in the fridge. My spouse detests carrots, and he actually asked for more, so this is a definite keeper.

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