Tuesday, May 18, 2010

Spicy Moroccan Carrots


In search of inspiration for the bag of carrots sitting in my refrigerator, I remembered singing praises to the spicy carrots at Cafe Mogador and to Taïm's spicy Moroccan carrots during various visits to NY. Yes, I still dream about food I had in NY, but who doesn't?

I decided to experiment with typical Moroccan flavors and create a side dish to serve with my Israeli (pearl) couscous with lemon, feta, and pine nuts (will post recipe). I tossed carrots with cumin, paprika, cayenne pepper, garlic, parsley, and lemon juice and decided to contrast the spices with the perceptible sweetness of honey and fresh orange juice.

One bite of these spicy Moroccan carrots and all unpleasant memories of carrot sticks in a ziploc bag will be banished.

Moroccan Carrots
1 lb carrots, peeled and sliced diagonally into 1/4" thick rounds
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
3/4 tbsp honey
1 tbsp + 1 tsp orange juice
1/2 lemon, juiced
3/4 tsp salt or to taste
2 cloves of garlic, minced
1/4 cup Italian flat leaf parsley, chopped

Bring just enough water to cover the carrots to a boil in a medium saucepan. Add carrots. Cook until slightly tender but not mushy, about 8 minutes. Drain and let cool.

Meanwhile, in a bowl, combine garlic, lemon juice, orange juice, honey, cumin, paprika, and cayenne pepper. Slowly whisk in olive oil. Season with salt.

Transfer carrots to bowl with marinade and mix until well coated. Toss with parsley. Let sit for at least two hours before serving to allow the flavors to meld. For best results refrigerate overnight and serve at room temperature.

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