Crushed Spiced Carrot Salad
12 oz. carrots, trimmed and peeled
3/4 tsp. cumin seeds
2 garlic cloves, halved
1 tsp. sea salt
1/2 tsp. Ceylon cinnamon
1/2 tsp. sweet paprika
3 tbsp EVOO
juice of 1/2 lemon
1 tbsp. flat leaf parsley, chopped
Steam the whole carrots over boiling water until you can crush them with a fork, about 25-30 min. Drain, place in a bowl and let cool while you prepare the spices. Crush the cumin seeds, garlic and salt to a paste in a mortar. Scrape the paste into a small skillet, add the cinnamon and paprika and stir in the olive oil. Turn on the heat just long enough to warm the spices, then pour over the carrots. Use a fork to crush the warm carrots with the spices. Add lemon juice to taste, add more salt if needed. Mound onto a serving plate and scatter the parsley on top
Serves 4-6 as part of a traditional Moroccan salad course.
Recipe from "The Food of Morocco" by Paula Wolfert
Just had to tell you, I made this last night and I thought it was simply the most delicious carrot dish I’ve ever had in my life!!