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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a tried and true recipe that I obtained when I purchased the Hamilton Family Collect at an Estate Sale in Van Alystyne, Texas in 1984. Enjoy Ingredients:
1 pound baby carrots |
3 cloves garlic peeled and cut in half |
1 teaspoon salt |
dressing |
1 teaspoon hungarian sweet paprika |
1 tablespoon ground cumin |
2 tablespoons red wine vinegar |
2 tablespoons canola or peanut oil |
2 tablespoons chopped fresh parsley |
Directions:
1. Place carrots in a saucepan with the garlic, salt and water to cover.
2. Bring to a boil then cover and reduce heat to medium and cook carrots 20 minutes.
3. Drain off cooking water and retain the garlic then scoop carrots into a bowl.
4. Mash garlic with fork and add it along with paprika, cumin, vinegar, oil and parsley to carrots.
5. Toss lightly and taste for seasoning then add additional salt if necessary.
6. Let sit until cooled and serve at room temperature.
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