Cooked Carrot Salad Recipe #135233
This is a Morocco recipe posted for the World Tour 2005 RecipeZaar event. I haven't had a chance yet to try it myself.
The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
by PanNan
30 min | 15 min prep
SERVES 8
- 8 carrots
- 1 cup water
- 1 garlic clove
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon parsley, minced (flat leafed variety)
- salt
- pepper, freshly ground
- Wash, scrape and slice carrots into 1/4 inch thick rounds.
- Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- Drain carrots and place in serving bowl.
- Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
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5 stars