MOROCCAN CARROTS
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
- 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
- 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.
MOROCCAN CARROTS
Steps:
- Thinly slice 3 large carrots and put in a bowl; set aside. Toast 1/2 teaspoon each ground cumin and sweet paprika and a pinch each of cinnamon and cayenne in a dry skillet over medium-low heat, stirring, until fragrant, 1 minute. Swirl in 2 tablespoons olive oil, then swirl in 1 tablespoon lemon juice. When it bubbles, add 1 grated small garlic clove and cook, swirling the pan, 15 to 20 seconds. Pour the hot dressing over the carrots and toss. Add 1/4 cup chopped parsley, season with salt and pepper and toss. Serve with harissa, if desired.
EASY MOROCCAN CARROTS
Make and share this easy moroccan carrots recipe from Food.com.
Provided by Bonnie bonbon
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
- in a mixing bowl or serving bowl, combine other ingredients.
- add steamed carrots to other ingredients and mix.
- Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala.
MOROCCAN CARROTS
Want a nice side dish and don't want to heat up the kitchen? Great dinner idea for those hot summer nights.
Provided by bfr610
Categories Side Dish Vegetables Carrots
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine carrots, garbanzo beans, and raisins together in a bowl.
- Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 47.9 g, Cholesterol 8.3 mg, Fat 10.4 g, Fiber 7.8 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 538.2 mg, Sugar 14.6 g
MOROCCAN SPICED CARROTS
Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
- Sprinkle with extra chopped coriander to serve.
Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MOROCCAN-STYLE CARROTS
Categories Herb Vegetable Side Steam Vegetarian Quick & Easy Low Cal High Fiber Summer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.
MOROCCAN CARROTS
Make and share this Moroccan Carrots recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
- Cook carrots in boiling water to just tender.
- Drain.
- Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
- Serve at room temp.
MOROCCAN-SPICED ROASTED CARROTS
Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!
Provided by kelljob
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
- Roast in the preheated oven, turning often, 20 to 30 minutes.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g
MOROCCAN CARROTS
Learn how to reduce poaching liquid to a syrup for intensity of flavor. Add a few spices and garnish with fresh herbs, and you've got a truly beautiful side dish.
Provided by Michael Solomonov
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put carrots in a large, deep skillet and barely cover with water. Season with a pinch of salt. Cook over medium-high heat until the carrots begin to soften, 10-12 minutes.
- Remove the carrots and set aside, reserving the cooking liquid in the skillet. To the liquid, add the orange juice, lemon juice, cumin, and pepper. Smash a garlic clove, discard the peel, and add to the cooking liquid. Bring to a simmer and reduce until syrupy, 10 minutes. Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl.
- Remove syrupy mixture from heat and add olive oil; shake it around in the skillet to create a vinaigrette. Discard the garlic and spoon the vinaigrette over the carrots. Garnish with torn mint and cilantro. Toss and serve.
MOROCCAN CARROTS
This is a Joyce Goldstein recipe that I came across via a Nutrition Action Newsletter. It is very good - and healthy!!
Provided by Acerast
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan over moderate heat.
- Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
- Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
- Quickly reduce the heat and simmer, covered, until the carrots are tender.
- Add pepper and adjust the seasoning to taste.
- Sprinkle with chopped parsley or mint.
Nutrition Facts : Calories 85.7, Fat 3.6, SaturatedFat 0.5, Sodium 30.8, Carbohydrate 13.8, Fiber 1.7, Sugar 10.7, Protein 0.8
MOROCCAN CARROTS
A good accompaniment for chicken or lamb. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the currants in hot water to cover for 30 minutes. Drain and reserve 1/4 cup soaking liquid.
- Thinly slice the carrots or cut into julienne on a mandoline. You should have about 5 cups.
- Heat the butter in a large saute pan over low heat. Add the sugar, spices, and carrots. Cook, stirring constantly, 2-3 minutes. Stir in the orange juice and currants with reserved soaking liquid. Turn up heat to bring to boiling, then reduce heat and simmer, covered, until tender. Season to taste with salt and pepper. Sprinkle with mint or parsley and serve hot.
Nutrition Facts : Calories 229.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 84.1, Carbohydrate 31.5, Fiber 4.5, Sugar 23.6, Protein 2.1
MOROCCAN CARROT DIP
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange color, be careful not to brown the carrots when cooking them.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
- Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
- Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
- To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
- To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.
More about "moroccan carrots recipes"
SPICY MOROCCAN CARROT DIP - RECIPE WINNERS
From recipewinners.com
TOP 44 MOROCCAN CARROTS RECIPE CUMIN RECIPES
From istimewa.dixiesewing.com
BEST MOROCCAN CARROTS RECIPE - HOW TO MAKE MOROCCAN CARROTS
From goodhousekeeping.com
SWEET AND SPICY MOROCCAN CARROTS - JAMIE GELLER
From jamiegeller.com
HONEY GLAZED MOROCCAN CARROTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN CARROTS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
MOROCCAN CARROT SOUP - CENTER FOR NUTRITION STUDIES
From nutritionstudies.org
MOROCCAN RECIPES: EASY & DELICIOUS! – MOROCCANZEST
From moroccanzest.com
THE 30 BEST MOROCCAN RECIPES - GYPSYPLATE
From gypsyplate.com
MOROCCAN CARROTS - EASY RECIPES FROM HOME - HALL NESTING
From easyrecipesfromhome.com
MOROCCAN CARROTS | ALLRECIPES
From stage.element.allrecipes.com
MOROCCAN-SPICED ROASTED CARROTS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #side-dishes #vegetables #african #easy #dinner-party #vegetarian #moroccan #dietary #low-sodium #low-in-something #carrots #3-steps-or-less
You'll also love