Authentic Portuguese Cooking by Ana Patuleia Ortins

Author:Ana Patuleia Ortins [Ortins, Ana Patuleia]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2015-09-07T00:00:00+00:00

Carrots with Cumin and Cilantro

Cenouras com Cominhos e Coentros

SERVES 4 TO 6

North Africa’s influence on Portugal’s food, especially in the Alentejo, is evident in this flavorful carrot dish. The use of almonds, spices, pomegranates and fruits, and the art of frying, are just a few examples of how Portugal’s foodways were shaped. I use a touch of cream to give a bit of richness to the dressing.

FOR THE CARROTS

1 — pound/454 g carrots, peeled, cut crosswise into 1- to 2-inch/2.5- to 5-cm pieces or larger if desired

2 — tablespoons/30 ml olive oil

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