Sunday, October 7, 2012

Moroccan Carrots

I'm not generally a big fan of cooked carrots, but these retain their bite and the spice mixture adds enough flavour me to offset the sweetness of cooked carrots. This makes an excellent little side dish for very little effort. It just takes a bit of planning ahead.

One year ago: Saag Paneer
Two years ago: Lemon and Cranberry Scones
Three years ago: Raspberry-topped Lemon Muffins

Moroccan Carrots (from Radically Simple)

1 1/2 lbs carrots, peeled and sliced on the bias into 1/4" rounds
6 tbsp olive oil
5 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp sweet paprika
large pinch ground cinnamon
1 large garlic clove, minced
1/3 cup julienned parsley

1. Bring a pot of water to a boil and steam (or boil) carrots for 8 minutes until just tender.
2. In large bowl, whisk together oil, vinegar, cumin, paprika, and cinnamon.
3. Add garlic and 1 tsp salt to dressing.
4. Add hot carrots to dressing and toss. Chill for several hours before serving.
5. Stir in parsley and serve.

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