Ingredients
-
450
-
1
-
1/8
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Carrot Salad, Serve this as part of a Moroccan style meal I also love to serve it as a dip with Turkish bread and crisp vegetables , I made these with a spicy North African chicken dish, and they were perfect together! used whole baby carrots and steamed them for about five minutes , I ran this through the food processor, and served it as a dip at a potluck party It’s great to have inexpensive, easy, vegetarian dishes to take to potlucks, so I will be adding this to my repertoire The reaction to this was mixed though – people either thought it was great or didn’t like it much at all Coriander and cooked carrots are not universal favourites, as it turns out However, if you do like them, this is a great little recipe
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Steps
|
1
Done
|
Boil the Carrots Whole in Water, Wtih the Garlic, Until Just Barely Tender. |
|
2
Done
|
Drain and Discard the Garlic. |
|
3
Done
|
Dice or Slice the Carrots. |
|
4
Done
|
Mix the Spices and Lemon Juice With the Sugar. |
|
5
Done
|
Pour Over the Carrots. |
|
6
Done
|
Chill. |
|
7
Done
|
Add Salt to Taste and Sprinkle With a Bit of Olive Oil and Parsley Before Serving. |
|
8
Done
|
When I Was in Morocco the Chefs Always Added a Bit of Extra Cumin on Top as Well. |
