November 23, 2012

Moroccan Carrots

This cold carrot dish (doubled to feed a larger crowd) worked well as a lively side for our Thanksgiving table. The recipe comes from The Essential New York Times Cook Book.

Moroccan Carrot Salad

1 pound carrots
1 1/2 Tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon sugar
1/4 teaspoon salt
A few cranks from your pepper grinder
2 teaspoons olive oil

Peel the carrots and slice them into 1/2 inch thick rounds. Steam for approximately 10 minutes, until tender but slightly firm. Drain. Dress with the remaining ingredients. Toss well. Cool to room temperature and then store covered in the fridge to marinate for several hours. Toss again before serving.

Notes: These carrots keep well, so making them farther in advance is fine.
The original recipe called for adding a Tablespoon of chopped cilantro. I left it out because we didn't have any on hand. If you have cilantro, add it to give another fresh layer of flavor.

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