Wednesday, June 20, 2012
Moroccan Spiced Carrots
I love Moroccan food, with its vibrant and exotic flavors. It doesn't have to be complicated to prepare, even if traditional recipes might require special equipment or long cooking; techniques can be adapted and modernized.
But this gorgeous, simple recipe requires nothing fancy or expensive. And it rewards you with a slightly spicy tingle complementing the sweetness of the carrots, and the ease of being able to serve it at any temperature - it can therefore be prepared right before serving or well ahead of time, whatever suits your schedule.
These spiced carrots can accompany virtually any dish, and are perfect for a picnic or a barbecue. Try them! Who knew plain ol' carrots could be so easily transformed into something so delicious?
Moroccan Spiced Carrots
(slightly adapted from a recipe in The International Kosher Cookbook by The 92nd Street Y Cooking School)
1/2 pound carrots, peeled, cut into 1/2" slices
1 tablespoon fresh lemon juice
1/8 cup extra-virgin olive oil
1/2 tablespoon smoked paprika
1/4 teaspoon cumin seed
generous pinch of kosher salt
generous pinch of red pepper flakes
1 tablespoon snipped fresh parsley
Place carrots in a medium saucepan and cover generously with water. Bring to a boil, then cook for 10-15 minutes until tender; drain.
Combine the remaining ingredients in a medium bowl; add the carrots, stir to coat. Serve warm, at room temperature, or chilled.
Serves 4-6 as a side dish.
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