Moroccan Carrots

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 2 pounds carrots, peeled and cut in quarters lengthwise
    • 6 tablespoons water
    • 6

    Method

    Blanch peeled quartered carrots in water to cover until water boils. Drain; add 6 tablespoons each water and olive oil, 2 cloves garlic, and salt and freshly ground black pepper, and simmer until carrots are tender. Drain; add vinegar, and generous amounts of salt and pepper, and flavour to taste wit