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.
This is the second amazing carrot recipe I've seen today. I think the food gods are trying to tell me something. Can't wait to try this.
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