Moroccan Carrot Salad

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Moroccan Carrot Salad

1 lb carrots
1 clove garlic
1/8 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp sweet paprika
Pinch cayenne (optional)
Juice of 1 lemon
1/8 tsp granulated sugar
Salt to taste
Olive oil
Chopped parsley

Wash and peel the carrots. Boil whole in water* with the garlic until barely tender. Drain. Discard the garlic and dice or slice the carrots.

Combine the spices with the lemon juice, sugar, and salt and pour over the carrots. Chill. Sprinkle with oil and chopped parsley just before serving.

*I've never quite understood this instruction. Seems to me there's a danger the outsides of the carrots will get mushy by the time the cores are tender. So I slice them first, using a corrugated cutter. 

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Moroccan Carrot Salad Posted: 18 April 2012 at 13:35
	Moroccan Carrot Salad 1 lb carrots 1 clove garlic 1/8 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp sweet paprika Pinch cayenne (optional) Juice of 1 lemon 1/8 tsp granulated sugar Salt to taste Olive oil Chopped parsley Wash and peel the carrots. Boil whole in water* with the garlic until barely tender. Drain. Discard the garlic and dice or slice the carrots. Combine the spices with the lemon juice, sugar, and salt and pour over the carrots. Chill. Sprinkle with oil and chopped parsley just before serving. *I've never quite understood this instruction. Seems to me there's a danger the outsides of the carrots will get mushy by the time the cores are tender. So I slice them first, using a corrugated cutter.
	But we hae meat and we can eat And sae the Lord be thanket

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 19 April 2012 at 03:16
	I agree with your assessment of the recipe instructions Brook, yet I've never seen a recipe for Moroccan carrot salad that varied from those instructions. Just seems to me that I'd have much better control by slicing first and then blanching. Recipe sounds great!
	Go ahead...play with your food!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 19 April 2012 at 04:17
	Precisely, Dave. I usually cut them with a corrugated cutter, giving the carrot a quarter turn each time. I have, in my files, an old recipe for copper pennies---which is a cold carrot salad---that also says to cook first then slice. But I've never done it that way. I've toyed with the idea of using the mandoline to make waffle-cut carrots. It would make an interesting presentation. Just haven't gotten around to it.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 19 April 2012 at 09:18
	when i made mine, i used baby carrots and then sliced them in half lengthwise - if using whole carrots, i would imagine one would slice them to baby-carrot-sized pieces. i then boiled for just a few minutes. the result was a soft outside with a slightly-resistant inside. worked very well!
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africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 20 April 2012 at 09:30
	Looks great i will give it a try . i do a similar one it is called carrot chermoula.i cut the carrot and steam it in a pot with 1 cup of water. i will post it next time i do it.
	Ahron