Moroccan Carrots Recipe

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Moroccan Carrots

Rosa Fiore

By
@RoseBarb

This dish has a wonderful, sweet heat; you can find harissa in the ethnic section of most grocery stores. Cut the carrots very thin for tastiest results.


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Rating:
☆☆☆☆☆ 0 votes
Prep:
15 Min
Cook:
3 Min
Method:
Pan Fry

Ingredients

3 large
carrots, chopped
1/2 tsp
sweet paprika
1 pinch
ground cinnamon
1 pinch
cayenne pepper
2 Tbsp
olive oil, extra virgin
1 Tbsp
fresh lemon juice
1
glove garlic minced
1/2 cup
parsley, italian
1/4 tsp
salt
1/8tsp
black pepper
1/4 tsp
dried harissa

MOROCCAN CARROTS

Step-By-Step

1Using mandolins slicer or sharp knife very thinly slice carrots on the diagonal about 1/16 inch thick. Put in a bowl

2Put cumin, paprika, cinnamon, and cayenne in a small, dry skillet over medium low heat. Cook, stirring frequently, until fragrant 1 minute.

3Add lemon juice and swirl pan; when mixture begins to bubble, add garlic and cook, swirling the pan, 15 to 20 seconds, until very hot.

4Pour over carrots and toss with large rubber spatula until evenly coated and dressing is absorbed.

5Add parsley, salt, and pepper. Toss to combine. Stir in harissa and serve at room temperature or chilled. Yields 1/2 cup per serving.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Moroccan