- A large bunch of really excellent carrots, not pre-peeled “bunny love” in a bag. Good, large or fresh carrots, only!
- five to ten cloves of peeled garlic with the centers taken out as per my previous instructions about proper garlic preparation.
- juice of one to two fresh lemons
- 1/4 or more of olive oil, depending on how many carrots you are making
- fresh chopped parsley
- 1-3 teaspoons fresh cumin seeds ground in a mortar and pestle, do not use this much if you are using already ground cumin, perhaps 1/2 the fresh amount, but I warn you, it will not be as tasty with the already ground cumin
- 1-2 teaspoons good salt, See previous posting about salt:
- 1-3 teaspoons red pepper flakes
- 1 teaspoon or more of hot cayenne powder
(These carrots will be yummy without the spice for folks with a milder palette, but the spiciness is truly part of their charm. You can try substituting a milder cayenne or paprika.)
You need to clean your carrots well, if you aren’t peeling them. Have a large saucepan/soup pot of boiling water on the stove and put in some salt. You need to chop the carrots into long slivers for this dish, so it take a little bit of time to do so. More carrots is better. You will love this dish two days out and it’s unlikely it will make it that long as most folks just can’t stop eating these. Once you’ve got the carrots ready add them to the boiling water and blanch them for five to 8 minutes, depending on the thickness of the carrot slabs you cut. You need to have a bowl or large pan with ice water or cold water handy and you will remove the hot carrots immediately into the cold water with tongs or a strainer or whatever implement you have handy. Keep the boiling water handy and once it’s cooled you can use it for making rice or soup stock. It’s full of yummy carrot goodness.
Put the carrots aside and start working on the fresh cumin grinding. Once you’ve ground the cumin well, not to a powder, but you’ve broken down the seeds a fair amount, add your salt, and the garlic cloves directly into the Suribachi (bowl of your mortar and pestle) and mush, mash, pound that garlic into the salt and cumin seeds, it will start to break down fairly quickly because of the salt.
Once you’ve got it pretty mushed so folks aren’t eating giant cloves of garlic, add the cayenne, red pepper flakes, lemon and olive oil and mix it all up and then pour onto your carrots. Stir all of that up and add the chopped parsley.
These carrots are best served at room temperature, but you can refrigerate them for days. Just take them out an hour or so before your meal.
Enjoy and Lots of Love to you in your food making and food sharing!
1 thought on “Spicy Moroccan Carrots, More Yum than you will know what to do with!”
Gorgeous! Thanks! 🥕🥕🥕
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