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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil carrots whole until almost done but not mushy. | 2. Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here; feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too. | 3. When carrots are cool, cut into discs. | 4. Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them. | 5. Add olive oil when you eat them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	8			419.84	98.0992	9.5232	2.4576
garlic clove	2			-	-	-	-
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
apple cider vinegar	1/3	cup		-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.