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Moroccan carrotstopcook.tomathouse.comPreparation:Thinly slice 3 large carrots and place in a bowl. Toast in a dry frying pan over medium-high heat, stirring, with 0.5 teaspoon each of ground cumin and sweet paprika and a pinch of cinnamon and cayenne pepper until fragrant, 1 minute.Whisk in 2 tablespoons of olive oil, then stir in 1 tablespoon of lemon juice. When the liquid comes to a boil, add 1 small grated garlic clove and cook, shaking the pan, for 15-20 seconds. Pour the hot dressing over the carrots and toss. Add 1/4 cup of chopped parsley, season with salt and pepper to taste, and toss. Serve with harissa, if desired. Ingredients: |