Ingreadients
1/2 lb carrots scraped, ends trimmed, cut into 1/4 inch slices
1/2 cup chicken broth
salt
2 tbs white wine vinegar
2 garlic cloves, mashed to a paste or put through a garlic press
1/4 tsp dried oregano
1/4 ground cumin
1/4 tsp paprika, preferable Spanish style
1 tbs Italian parsley, chopped
Place the carrots in a saucepan with the chicken broth and add a little salt. Bring to a boil, then cover, lower heat, and simmer with the top ajar for 6-8 minutes. Carrots should be done, but still slightly crisp. Drain and set aside.
In a small bowl mix together the vinegar, water, garlic, oregano, cumin, paprika and salt. Add cooked carrots and fold gently. Marinate for several hours or overnight. Garnish with parsley. Serve at room temperature.
Serves 4.
Wok on the Wild Side 