Moroccan Carrots

Name: Moroccan Carrots
Yield: Serves 6
Cuisine: Morocco
Ingredients: 1 cup fresh orange juice; ¼ teaspoon (or to taste) cayenne pepper; ½ teaspoon ground cumin; 1 teaspoon cinnamon; 3 tablespoons brown sugar; 6 tablespoons unsalted butter; 1½ pounds carrots (about 18 medium); ½ cup currants; 2 to 3 tablespoons chopped fresh mint or parsley for garnish; Salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

A simple and excellent accompaniment to Moroccan chicken or lamb.

Ingredients

½ cup currants
1½ pounds carrots (about 18 medium)

Africa
Morocco
Side dish
Mediterranean
Vegetarian
Gluten-free
Spicy

Method

Soak the currants in hot water to cover 30 minutes. Drain and reserve ¼ cup soaking liquid.

Thinly slice the carrots or cut into julienne strips on a mandoline. You should have about 5 cups.