Saturday, October 29, 2011

Moroccan Carrot Salad

12 carrots, sliced or cubed
4 Tbsp olive oil
2 garlic cloves, crushed
2 Tbsp lemon juice
3/4 tsp cumin
1/2 tsp sweet paprika
1/2 tsp hot paprika
pinch cinnamon
2 Tbsp chopped parsley
1/2 tsp salt

1. Boil carrots in salted water for 15 minutes until soft (but not mushy soft); rinse in cold water and drain.

2. Saute garlic in olive oil for 2 minutes; remove garlic.

3. Add carrots and remaining ingredients to pan. Cook for 1 minute.

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