Moroccan style carrots

Here’s one quick and easy recipe before we leave the continent.

I’ve always liked the carrots served in some Moroccan restaurants as a tapa. Yesterday I was looking for a good side dish to Ed’s mint lamb ribs, so I improvised with the bag of carrots we had in the fridge and it worked quite well.

4 people

preparation: 30 minutes

  • 500 gr. organic carrots
  • one clove garlic
  • half a red onion
  • 5 tablespoons olive oil
  • fresh thyme
  • flat parsley
  • a hint of ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon honey

Slice the carrots and boil them until slightly overcooked. Dice the garlic and onion very finely and put them in a big bowl. Add the olive oil, honey, cumin, ground ginger, herbs – thyme and parsley – cut finely. Mix well and pour the warm carrots in the bowl and stir well again.

You can also serve it cold.


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