Prep 15 mins
Cook 15 mins
This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
- 8 carrots
- 1 cup water
- 1 garlic clove
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon parsley, minced (flat leafed variety)
- pepper, freshly ground
- Wash, scrape and slice carrots into 1/4 inch thick rounds.
- Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- Drain carrots and place in serving bowl.
- Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
I have to update my rating on this one - I can't believe I only gave 3 stars the first time around. This time I made sure to use fresh flat leaf parsley and I had a fresh bottle of red wine vinegar - maybe that made the difference. I also measured the cumin a little bit on the scant side since the first time I felt it was a bit overpowering. Anyway - I will definitely be making this again - I think I need to double it so there are some leftovers next time.
Great flavor! I liked that the flavors were not too strong; I actually got DSs to eat the carrots! I did serve them a little warm not at room temp and they were great. Made for ZWT 9.
We really liked this salad. The flavors weren't overpowering, so it was easy to serve it with something a little heavier on the spice. This is definitely going into our rotation for a change of pace when it comes to carrots. Thanks for posting! Made for ZWT9.