Name: Moroccan Marinated Carrots
Yield: Serves 4
Cuisine: Morrocan
Ingredients: 450 g/1 lb carrots, peeled and sliced 0.75 cm/¼ in thick; 3 cloves garlic, chopped; 50 ml/2 fl oz white wine vinegar; Pinch of cayenne pepper; ½ teaspoon cumin, or to taste; 2 tablespoons chopped parsley; ½ teaspoon salt; 50 ml/2 fl oz olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

The garlic-olive dressing complements the sweetness of the carrots. Serve as part of a buffet, as an accompaniment to roast turkey, or with couscous or Kofta Kabob. It is delicious added to other dishes - especially pasta salad or chopped and added to Causa a la Limón (Peruvian Potato Salad).

Ingredients

450 g/1 lb carrots, peeled and sliced 0.75 cm/¼ in thick
3 cloves garlic

Method

Steam the carrots until crisp-tender.
Drain and toss with the garlic, olive oil, vinegar, cumin, cayenne and salt. Let cool.
Add the parsley. Serve at room temperature.

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Moroccan Marinated Carrots

Ingredients

Method

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