Moroccan Carrots

By • February 27, 2011 • 1 Comments

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Author Notes: I have never liked cooked carrots, except for this recipe. The flavors are sharp, clean and interesting. likokai

Serves 6

  • 6 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoons water
  • 2 teaspoons sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumon
  • 1/4 teaspoon cayenne
  • 2 teaspoons chopped garlic
  • 5 cups carrots, peeled & cut diagonally into 1 inch thick slices
  • 1/4 cup cilantro
  1. Boil large pot of water with 2 T. salt.
  2. While water boils, whisk together olive oil, lemon juice, paprika, 1 teaspoon salt, cumin, cayenne and garlic.
  3. Cook carrots until just tender, about 5 minutes. Don't overcook. Drain and toss immediately with dressing.
  4. Add more salt to taste. Top with cilantro before serving. Serve hot or at room temperature.
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Tags: savory

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over 3 years ago ellenl

cumin, not cumon.