Carrots with fennel seeds, oregano and mint
Sunday 04 January 2009
This sharp, sweet dish is delicious eaten with slow-cooked meats, but is equally good on its own. Its warm, tangy flavour is vibrant and very moreish.
8 medium carrots, peeled and chopped into one-inch chunks
80ml/3fl oz Spanish extra-virgin olive oil
40ml/2fl oz sherry vinegar
The juice of half a lemon
1 tsp sweet paprika
A good pinch of sea salt
1 bunch of mint, leaves only, chopped roughly
1 tbsp dried oregano
2 tbsp fennel seeds, roasted and ground in a pestle and mortar
Place the carrots in a saucepan with just enough cold water to cover. Place over a medium heat and bring to the boil. Turn down the heat slightly and cook for around 10 minutes, until the carrots are tender but still retain a little bite.
Drain and, while warm, add the oil, vinegar, lemon juice, paprika and a pinch of salt. Stir well to combine, now add the mint, oregano and fennel seeds.
Stir again and adjust the seasoning if needed. Set aside for 10 minutes or so to allow the flavours to get to know one another. Serve at room temperature.
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