Alexis’ Moroccan Carrots

Great ANYTIME dish that adds to any planned menu.  Don’t miss making Moroccan Carrots for your guests!  Best if marinaded overnight and serrved the next day to allow all the flavors to come together.

  • 1 pound (half kilogram) of carrots. (Ends removed  and quartered)
  • 2 Liters of Boiling Water
  • 2 Tablespoons Olive Oil
  • 1-2 Tablespoon Vinegar (white)
  • 3/4 teaspoon salt
  • 1/4 tsp pepper
  • 1 tsp Cumin
  • 1/2 tsp Ginger
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper

Clean carrots and remove ends.  Quarter the carrot and place into boiling pot of water, allow to parboil for 7 minutes.  Remove water from the carrots and allow to cool.  Briefly pulse and chop carrots in food processor and then spoon carrots into dish.  Add olive oil, vinegar and spices.  May add more spice as you adjust for taste.

Allow 10 minutes before adding additional spice so that the carrots can absorb ingredients accordingly.