Mother’s Day Brunch Pt 2 – Spiced Moroccan Carrots

Another Mother’s Day favorite is the carrots that Pat Wolfe brings. Every year she adds another pound of carrots and every year there’s nothing left at the end of the afternoon. People talk to me about these carrots all year. Here’s that recipe too and a photo of Pat and her dear doggie.

Now on to the recipe for Spiced Moroccan Carrots…

1 lb carrots, cut in quarters lengthwise
4 Tab (¼ cup water) water
Ground cumin
Cayenne pepper
Chopped parslely
4 Tab (1/4 cup) oil (Pat uses canola but olive is good too – just heavier)
2 cloves garlic crushed or chopped (I leave this out and it’s still good)
Wine vinegar – or cider vinegar

Blanche carrots in water to cover until water boils. Drain. Add water, oil & garlic & simmer till carrots are tender (but don’t make them too soft). Drain. Season with salt, pepper, cayenne pepper, paprika, cumin & vinegar to taste. Sprinkle on parsley. Chill.

Pat says that this is not a “delicate” recipe and you can be flexible in terms of the type of oil and the type of vinegar you use. She also cautioned to cut the carrots of even thickness so they cook uniformly.

These are really good carrots.

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Categories: Side Dishes, Vegetable Dishes, Vegetarian

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