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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

1 comment

  • 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!!

    Holly Love

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