North African Spiced Carrots

bikerchick's Note:

This is from Eating Well, Fall 2004 issue. I have always despised cooked carrots, but have found it's because I don't like them with added sugars or brown sugars and I really hate them mushy. This is the first cooked carrot recipe that I really like and have made it repeatedly. I modified the original recipe so that the carrots are cooked to the bare minimum, and I've bumped up a couple of the seasonings to my tastes. I use a smoked paprika that's a little spicy, which is wonderful in this, but you could use whatever you have on hand. I've also just used "baby" carrots as a timesaver.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic , minced
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 cup water
• 3 tablespoons lemon juice
• 1⁄8; teaspoon salt , to taste
• 3 cups sliced carrots (4 medium-large)
• 1 lemon, zest of
• ¼ cup chopped parsley

Directions:

1. Heat oil in large non-stick skillet over medium heat.
2. Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
3. Add water, lemon juice and salt.
4. Bring to a simmer.
5. Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
6. Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
7. Stir in parsley and lemon zest.
8. Serve hot or at room temperature.

Reviews

[luvcook'n]

We really enjoyed these carrots. I did however add the carrots at the beginning of the reduction....as the first time I made them...the carrots were a wee bit too crunchy for us. Served this with "recipe #164728" and basmati rice. Thank you for sharing. Made this for African Recipe Fun.

[ChefTifara]

I made these to go with a West African menu, and they added a set of competely different spicing to my menu of Chicken and Groundnut Stew, African Chop, and rice. I did cook the carrots right away, as I like well-cooked carrots. A nice change of pace.

[NcMysteryShopper]

I also added my carrots to the liquid and let them cook. I thought the amounts of the spices were a little off as I found them to be quite overpowering and they masked the flavor of the carrots. I do used freshly ground spices, but I would use way less next time. Thanks for a great carrot recipe.