Herby garlic carrots

Prep: 15 minutes

Cook: 5 minutes

Marinate: 30 minutes

Makes: 8 servings as part of a tapas menu 1 pound (about 10) skinny carrots with leafy tops ¼ cup smoky sherry vinaigrette, see recipe Salt 1⁄2 teaspoon minced fresh tarragon, optional

1 Trim off and reserve carrot tops as a garnish. Lightly peel the carrots; slice crosswise into ¼-inch thick slices.

2 Heat a saucepan of salted water to the boil. Add carrots; cook uncovered until crisp-tender, about 5 minutes. Drain.

3 Put warm carrots into a small bowl; add vinaigrette and toss to mix well. Add salt to taste. Stir in tarragon if using. Let stand at room temperature 30 minutes or so. Serve garnished with finely chopped carrot greens. Or, refrigerate up to 2 days; serve at room temperature. Nutrition information per serving: 61 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 2 g sugar, 0 g protein, 84 mg sodium, 1 g fiber

Smoky sherry vinaigrette

Pour into a jar with a tight-fitting lid ½ cup extra-virgin olive oil, 3 to 4 tablespoons sherry vinegar, 2 small cloves garlic, crushed, ½ teaspoon salt, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika and ¼ teaspoon minced fresh thyme leaves (or 1⁄8 teaspoon dried thyme). Shake well. Refrigerate covered up to 1 week. Use at room temperature. Makes: ¾ cup