Recipe by Chef Julia Kesler of Stop, Think, Chew
Demonstrated at the Decatur Farmers Market on September 9th, 2017
These carrots get their Moroccan flair from a generous serving of cumin. Serve these fragrant carrots as a side dish, on a bed of lettuce, or pair it with lamb, red meat, or chicken. Try it with Chef Paola Villafane’s Roasted Leg of Lamb!
Active time: less than ten minutes
Ready in: about twenty minutes
Ingredients:
From the Market:
- One bunch of carrots from Jody’s Farms
- Small handful of parsley and mint (if available)
*Chef’s tip: Keep herbs fresher for longer by placing them upright in a cup of water in the refrigerator and covering them loosely with plastic
Pantry Ingredients:
- 1 tablespoon of ground cumin
- Juice from two lemons
- 1 teaspoon ground Aleppo chill powder
- Salt to taste
Directions:
- Place whole carrots in a medium sized heavy bottomed pot and cover with one inch of water
- Bring water to a boil and cook until carrots are tender and are easily pierced by a fork
- Once carrots are ready, remove them from the water with a slotted spoon, keeping the water at a simmer
- Add lemon juice, cumin, chili powder, and salt to the water. Continue simmering, uncovered, until most of the water evaporates and a sauce forms.
- Meanwhile, cut cooked carrots into half moons
- Once the sauce has formed, add the carrots back into the pot and stir to coat
- Remove from heat and toss with fresh parsley and mint
- Enjoy warm or at room temperature.
