Free Verse Farm & Apothecary
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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.

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© Free Verse Farm LLC
Chelsea, Vermont 05038
(802) 685-3174

Website design by Free Verse Studio.
All photographic content by Misha.
  • Home
  • About
    • Our Story
    • Our Craft
    • Employment Opportunities
    • Press
  • Visit
    • Directions to the Farm
    • Free Verse Campground
    • Tours
    • Private Events
  • Shop
    • Free Verse Farm Shop
    • Stockists
    • Recipes
  • CSA
  • Wholesale
  • Contact
    • Newsletter