This recipe is taken from the recently published article The Nourishing Traditions of Morocco and based on a recipe provided by Jacqueline Hahn, my mother!
1 pound carrots
3 to 5 cloves garlic
1 teaspoon paprika
1 teaspoon cumin
Juice from 1 large lemon or from preserved lemons – see recipe
2 tablespoons parsley
2 tablespoons organic, cold-pressed, unfiltered, extra-virgin olive oil
Unrefined sea salt
- Scrub carrots thoroughly with a vegetable brush and slice them into rounds.
- Steam the carrots until they’ve softened but still retain some of their firmness.
- In a blender or food processor, mix the spices with the lemon juice, parsley, olive oil and salt. Pour mixture on the cooked carrots.
- Serve cool or warm with entrée.