Steps
- 1
boil carrots for 15-20 minutes depending on the size
- 2
toast cumin on a pan until it starts leting out the oil
- 3
Chop the garlic clove and mix it with cumin, parsley, olive oil and vinagre. Work it until it emulsifies.
- 4
Once boiled, let the carrots cool and cut them in not so thin slices.
- 5
Mix carrots with seasoning and leave it in tje fridge for, at least, 2 hours
- 6
receta extraida de el blog de El Pais, el comidista
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