Moroccan Carrots Food

MOROCCAN CARROTS

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 CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
• In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, 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.

MOROCCAN CARROTS

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.

EASY MOROCCAN CARROTS

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

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.

MOROCCAN CARROTS

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 CARROT AND CHICKPEA TAGINE

Steps:

• In the base of the tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
• Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.
• When the carrots are cooked, stir in the honey, chickpeas and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.

MOROCCAN CARROT DIP

Steps:

• Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
• Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
• Tip the carrots and garlic into the food processor bowl, and process until smooth.
• Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
• With the machine still running, add the olive oil gradually.
• Allow to cool.
• Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.

MOROCCAN CARROTS

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.

MOROCCAN-STYLE CARROTS

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 SPICED CARROTS

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.