1 pound carrots, pared and cut into thin strips
4 tablespoons butter
4 tablespoons olive oil
2 gloves garlic, bruised
2 tablespoons minced shallots
2 tablespoons wine vinegar
1/2 teaspoon ground cloves
1/4 teaspoon ground cumin
dash of paprika
1/2 cup finely chopped parsley
sea salt and pepper to taste
1 tablespoon fresh chopped mint
1. Drop carrots into boiling salted water and cook 1 minute. Rinse under cold water and drain.
2. Place butter, oil, and garlic in a sauce pan over medium heat. When the butter foams, add the carrots, and cook, stirring constantly, until crisp-tender, 5-6 minutes. Remove garlic.
3. Add the shallots, vinegar, cloves, cumin, and paprika. Mix well and transfer to a bowl. Stir in the parsley. Refrigerate for 1 1/2 hours. Sprinkle with salt and pepper to taste. Garnish with mint.