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    You are in: Home / Recipes / Moroccan Carrots Recipe
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    Moroccan Carrots

    Moroccan Carrots. Photo by KateL

    1/1 Photo of Moroccan Carrots

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Zeldaz's Note:

    A good accompaniment for chicken or lamb. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.

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    Units: US | Metric


    1. 1
      Soak the currants in hot water to cover for 30 minutes. Drain and reserve 1/4 cup soaking liquid.
    2. 2
      Thinly slice the carrots or cut into julienne on a mandoline. You should have about 5 cups.
    3. 3
      Heat the butter in a large saute pan over low heat. Add the sugar, spices, and carrots. Cook, stirring constantly, 2-3 minutes. Stir in the orange juice and currants with reserved soaking liquid. Turn up heat to bring to boiling, then reduce heat and simmer, covered, until tender. Season to taste with salt and pepper. Sprinkle with mint or parsley and serve hot.

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    Ratings & Reviews:

    • on February 07, 2014


      Very tasty, went well with Moroccan-Style Roast Chicken! I experimented a lot with this recipe. 1) I followed Miss Vickie's Honey-Glazed Herbed Carrots - 2-Qt Pressure Cooker for pressure cooking the carrots; in the past I have been frustrated by how long carrots took to become tender; 2) I halved the recipe, although by mistake I used 1/2 cup currants, so I also used 1 cup orange juice; I should have also used the original amounts of sugar and spices, even if only using 1/2 lb. of carrots, cut in 2" lengths, sort of (as the carrot grew thicker, I made my cut shorter so each piece had about the same mass). The carrots were cooked through but not mushy, even after I prolonged the simmer for the time for my roast chicken and rolls needed to finish. Note: I will use my imbalance of currants and sauce to make a currant bread (a somewhat Moroccan Raisin Bread?). Great change of pace! Made for Zaar Cookbook Tag.

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    Nutritional Facts for Moroccan Carrots

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 229.9
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 7.3 g
    Cholesterol 30.5 mg
    Sodium 84.1 mg
    Total Carbohydrate 31.4 g
    Dietary Fiber 4.4 g
    Sugars 23.6 g
    Protein 2.0 g

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