Moroccan Spicy Carrots

I have a history with carrots.  So I am bent and determined to discover and concoct as many different recipes for carrots as I can.

Here are Moroccan Spicy Carrots prepared with chermoula, a spicy sauce used as a marinade over fish, but which can be served over meats or salads.

Chermoula

4 large firm carrots, cut in large diagonal slices

6-7 cloves of garlic

1 tsp cayenne pepper

1 tbs ground cumin

1 large bunch of fresh parsley

Juice of 1 lemon

2 tsp vinegar

2 tbs olive oil

Salt & Pepper to taste

Preparation

Mix all ingredients - except the carrots - in a blender and set aside.

To make the spicy carrots, place the sliced carrots in a heavy pot with 1/2 cup water and steam about 6 or 7 minutes.  Remove from heat and pour the whole chermoula sauce over the steamed carrots, and toss with a spoon.  Refrigerate about 2 hours and serve.