moroccan carrots
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This dish has a wonderful, sweet heat; you can find harissa in the ethnic section of most grocery stores. Cut the carrots very thin for tastiest results.
prep time
15 Min
cook time
3 Min
method
Pan Fry
Ingredients For moroccan carrots
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3 largecarrots, chopped
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1/2 tspsweet paprika
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1 pinchground cinnamon
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1 pinchcayenne pepper
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2 Tbspolive oil, extra virgin
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1 Tbspfresh lemon juice
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1glove garlic minced
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1/2 cupparsley, italian
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1/4 tspsalt
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1/8tspblack pepper
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1/4 tspdried harissa
- MOROCCAN CARROTS
How To Make moroccan carrots
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1Using mandolins slicer or sharp knife very thinly slice carrots on the diagonal about 1/16 inch thick. Put in a bowl
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2Put cumin, paprika, cinnamon, and cayenne in a small, dry skillet over medium low heat. Cook, stirring frequently, until fragrant 1 minute.
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3Add lemon juice and swirl pan; when mixture begins to bubble, add garlic and cook, swirling the pan, 15 to 20 seconds, until very hot.
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4Pour over carrots and toss with large rubber spatula until evenly coated and dressing is absorbed.
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5Add parsley, salt, and pepper. Toss to combine. Stir in harissa and serve at room temperature or chilled. Yields 1/2 cup per serving.
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