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Moroccan Carrots

​ “Unusual flavor with these carrots,” commented one of our potluck friends. “It’s really quite good.”        There were nods around the table. This is one of my favorite cooked carrot dishes, but it is different and I wondered how my friends would respond. I now know it will be welcomed anytime I feel like making it. I suspect you’ll enjoy it too.


Servings: 6    Serving Size: 1 cup   Preparation time: 30 minutes 

Ingredients 8 medium carrots, sliced lengthwise ​1/4 cup olive oil *1/4 cup red wine vinegar 4 medium garlic cloves, crushed 1 tablespoon cumin seed, crushed 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon fresh ground pepper 1/4 cup parsley, chopped ​Option: Use cilantro instead of parsley

*If you don’t have red-wine vinegar, you can substitute with balsamic vinegar.

Instructions ​1. Bring water to a boil while slicing the carrots and preparing the parsley by tearing off the leaves and chopping with pizza cutter. 2. Add carrots to the water and boil for six minutes, just until tender. Drain, and place carrots in a container with sides. 3. Whisk together the oil and vinegar. Add the garlic, cumin, paprika, salt, and pepper and stir. ​4. Pour the dressing over the carrots and stir in the parsley. Let marinate at room temperature for 30 minutes or refrigerate for longer marination. May be served warm or cold. If you have leftovers, pour off the marinate before placing in covered container in fridge.

I hope you enjoy this recipe. Leave a post here to let me know if you’ve tried this dish and how it turns out.

Good cooking to you, ​Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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