Marinated carrots (zanahoria en escabech
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Carrots; cut into large chunks | |
| ½ | cup | Oil and Vinegar Dressing (see recipe) |
| 1 | tablespoon | (or more) liquid from canned jalapenos |
| 1 | pinch | Dried oregano |
Directions
From: Jeff & Leslie Samelson <samelson@...> Date: Sun, 7 Jul 1996 17:55:39 -0500 1. Briefly steam the carrots until barely fork-tender (3 to 4 minutes).
Take care not to overcook. Rinse with cold water and place in a bowl.
2. Combine dressing and jalapeno liquid. Add oregano and pour the dressing over the carrots. Cover and refrigerate to marinate for several hours or longer. Serve as a garnish or condiment or add to a green salad.
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