This summer, we had a chance to visit a beautiful part of Wisconsin: The Kettle Moraine State Forest. After not having the option to reserve a campsite because of Covid-19 precautions for a while, it was nice to bring out the camping gear and enjoy the outdoors.
The Kettle Moraine State Forest is unique because of the glaciers that once covered this part of North America. The Ice Age Trail runs through this park and that is why we were there. It is a trail that follows the edge of the glacier’s extent in Wisconsin. We have hiked many miles already and David, my husband, wants to hike all 700 trail miles. The entire Ice Age Trail is 1,200 miles.
As part of our camping menu, I brought along these carrots as a snack. Since they are marinated, I knew they would keep well in our cooler. They were a great addition to our Spanish-inspired snacks when we returned from our hikes. Add olives, Manchego cheese, almonds, etc. and we were set and relaxed until dinner.
As we move into winter, carrots are something fresh we can continue to enjoy. I like to use what are called “rainbow” carrots, but the familiar orange carrot is just as delicious.
This is my version of Zanahorias Aliñadas. Their flavor gets more intense the longer they marinate, but I like the stronger flavor too. Enjoy!
Zanahorias Aliñadas (Marinated Carrots)
1 ½ lbs peeled carrots
2 garlic cloves
1 tablespoon Greek oregano, dried
1 teaspoon cumin seeds
1 teaspoon pimentón (smoked paprika)
½ teaspoon white pepper
½ cup vinagre de Jerez (sherry vinegar)
½ cup water
2 tablespoons olive oil
Parsley, for garnish
Salt, to taste
Peel and wash the carrots and drain.
Place a steamer basket in a saucepan and add water to just reach the bottom of the basket. Bring it to a boil. Cut the carrots thickly on a bias and add to the steamer until they are just tender. Add them to a bowl of cold water. Once cool, drain and return them to the bowl.
To make the marinade, add the cumin seeds and grind until they have broken open and you get a stronger smell of cumin. Add the peeled garlic cloves and oregano. Mash until the ingredients are well combined. Pour the mixture in a small bowl.
Add the smoked paprika and white pepper and mix.
In the bowl with the marinade ingredients, add the sherry vinegar and water. Mix to combine. Add the olive oil and whisk to emulsify the marinade.
Pour over the carrots and place in the refrigerator 2 – 3 hours.
Place the carrots on a serving plate and spoon the marinade over the carrots. Garnish with parsley leaves and add more salt and olive oil, to your taste. The carrots are ready to serve. Enjoy!
A picture of our dogs hiking along the Ice Age Trail. They let us follow along behind them.
Categories: Appetizer, Vegetables
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