Recipe: Moroccan Carrots

As part of my goal to master my favorite Shabbat and Yom Tov recipes, I'm happy to announce that Moroccan carrots are done! This one took a bit longer because it needs a bit of watching during cooking. There is such a fine line between undercooked, perfect and overcooked. You'll be happy to note that I've added quantities to this recipe, but as with most salads, you need to adjust the seasonings to your taste.

Ingredients

6 Carrots, peeled and sliced on the diagonal

3 Cloves of garlic, chopped

3/4 teaspoon Paprika

3/4 teaspoons Cumin

1 tablespoon honey or sugar

3/4 cup water

3 Tablespoons Chopped parsley

Extra Virgin Olive Oil

Lemon juice

Salt

1. Put carrots, garlic, paprika, cumin, honey and water into a small pot and bring to a boil

2. Lower heat to low and cook with lid askew until carrots are tender and glazed. (I start checking at 10 minutes and it usually takes 12-15 minutes.)

3. Add parsley and add salt and lemon juice to taste. (Use a light hand on both because you don't want to end up thinning the glaze out with too much lemon juice.)

4. Drizzle with olive oil before serving.

The other recipe in this series (so far!) is Matbucha. I'm putting the finishing touches on a wonderful tomato confit, my twist on beet salad, Moroccan fish and a shredded carrot salad that gets raves whenever I make it.