moroccan carrots
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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prep time
15 Min
cook time
3 Min
method
Pan Fry
yield
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
How To Make moroccan carrots
-
Step 1Using mandolins slicer or sharp knife very thinly slice carrots on the diagonal about 1/16 inch thick. Put in a bowl
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Step 2Put cumin, paprika, cinnamon, and cayenne in a small, dry skillet over medium low heat. Cook, stirring frequently, until fragrant 1 minute.
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Step 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.
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Step 4Pour over carrots and toss with large rubber spatula until evenly coated and dressing is absorbed.
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Step 5Add parsley, salt, and pepper. Toss to combine. Stir in harissa and serve at room temperature or chilled. Yields 1/2 cup per serving.
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