1 Review

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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KateL February 07, 2014
Moroccan Carrots