Moroccan Carrot Salad
from “The Vegetable Market Cookbook” by Robert Budwig
Ingredients:
1 lb carrots
1 clove garlic
pinch of ground cinnamon
1/2 tsp ground cumin
pinch of cayenne pepper
juice of 1 lemon
1/4 tsp granulated sugar
salt and pepper
1 tbsp olive oil
1 tbsp finely chopped parsley
Directions:
Peel the carrots and boil whole in water with teh garlic for about 7 minutes, or until just tender. Drain, discard the garlic and cut the carrots into 1/4 inch slices. Mix together the remaining ingredients (except the parsley) to make a dressing and pour over the carrots.
Leave to marinate in the refrigerator for at least 1 hour, covered. Garnish with parsley and serve.
from “The Vegetable Market Cookbook” by Robert Budwig
Ingredients:
1 lb carrots
1 clove garlic
pinch of ground cinnamon
1/2 tsp ground cumin
pinch of cayenne pepper
juice of 1 lemon
1/4 tsp granulated sugar
salt and pepper
1 tbsp olive oil
1 tbsp finely chopped parsley
Directions:
Peel the carrots and boil whole in water with teh garlic for about 7 minutes, or until just tender. Drain, discard the garlic and cut the carrots into 1/4 inch slices. Mix together the remaining ingredients (except the parsley) to make a dressing and pour over the carrots.
Leave to marinate in the refrigerator for at least 1 hour, covered. Garnish with parsley and serve.