Subscribe to the blog

Moroccan Carrots

This is one recipe I was going to try this week…but, the carrots have already been enjoyed! 🙂 My daughter and I realized how wonderful they are as a snack dipped in hummus. Yum! I found this recipe on the Farm Fresh to You site and it looks like a fresh take on carrots. I can’t wait to try it…next week. For now, just in case you would like a new way to prepare carrots, I will post it here. Next week, if the carrots last, I will prepare it and let you know what we think.

• 5 cups peeled and chopped carrots
• 1 clove garlic
• 1 tsp coarse kosher salt
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tbs ground cumin
• 1 cup chopped parsley

1. Bring a large pot of heavily salted water to a boil.
2. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
3. Meanwhile peel and roughly chop garlic.
4. Sprinkle Garlic with salt: chop and mash with the side of a chef’s knife forming a paste.
5. Scrape garlic into a large mixing bowl.
6. Whisk in vinegar, oil and cumin.
7. Stir hot carrots into the dressing.
8. Add parsley and stir to coat.

Serve room temperature or chilled.

Makes 8 servings, ¾ cups each
Serves: 8
Difficulty: Easy

Blessings to you!

Comments are closed.


Get every new post delivered to your Inbox

Join other followers