Recipes

[Beebee2]

Continuing a theme - these are tasty, a little different, easy to fix and very nice for a change.

Moroccan Carrots

5 c peeled and chopped carrots

1 clove garlic

1 t coarse kosher salt

1/4 c red wine vinegar

1/4 c extra-virgin olive oil

2 T ground cumin

1 c chopped parsley

Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.

Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.

Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled. Makes (8) 3/4-cup servings

source: healthyseasonalrecipes.com