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Connemara Carrot Moroccan style


 
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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Fri Oct 29, 2010 7:14 pm    Post subject: Connemara Carrot Moroccan style Reply with quote

Perfect as they may be sometimes its nice to maximise the effect of what youve grown yourself on a plate.

Pictures, more tips etc as always on the garden blog - link in signature.

Like Onions, carrots are often seen as part of another dish - or just steamed, boiled or mashed - this gives them a little extra zing.

This recipe is a great little side dish, and just adds a touch extra to a meal.

I love North African food, and this is a favorite of mine, typical of Eastern Moroccan ports like Nadoor.
Its a great way to serve carrots, rather than just steamed or boiled.
It only takes 15-20 minutes so can be worked into most meal plans.

If you can't get Harissa paste, then Tabasco or piri-piri will do,
but the harissa paste adds to its richness.

Fresh mint really sets off the dish, but a teaspoon of mint sauce is an alternative.

With the mint, cumin, chilli and sweetness,
this really is a flavour of Maroc.

2 lbs Carrots; scraped, slice diagonally;
1/2 ts Harissa paste or hotsauce;
2 tbs light olive oil or butter;
3 Garlic cloves; thinly sliced;
1 Lemon; juice only;
2 tsp Cumin seeds; toasted and crushed;
1/2 tsp Salt;
1/2 tsp Sugar or honey;
2 tblsp Fresh mint leaves, finely chopped.
Method:

Put the carrots in a steamer basket set over boiling water.
Steam for about 5 minutes, until barely tender.
Reserve the cooking water and mix 5 tablespoons
of it with the Harissa paste.

Dry roast the cumin and crush roughly in a shallow pan.
Remove the cumin, put oil or butter (I prefer this)
in the pan and heat up to a medium heat.
Add the garlic, diluted Harissa paste, lemon juice,
salt and sugar/honey. Mix well.
Add the carrots, then partially cover and cook over
medium-low heat for about 10 minutes,
until the liquid is reduced.

Stir in the mint and serve at once.

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