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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve this as part of a Moroccan style meal. I also love to serve it as a dip with Turkish bread and crisp vegetables. Ingredients:
700 g carrots (i mash the carrots if i intend to use it as a dip!) |
60 ml extra virgin olive oil |
2 cloves garlic, crushed |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons sweet paprika |
40 ml white wine vinegar |
1/3 cup chopped fresh coriander |
salt |
fresh ground pepper |
Directions:
1. Peel carrots and cut into thin slices.
2. Boil, steam or microwave the carrots until tender.
3. Drain.
4. Heat the oil in a large frying pan, add the garlic and spices and cook, stirring until fragrant.
5. Stir in the carrots, cook stirring until well coated in the oil mixture.
6. Remove from the heat and stir in the vinegar and coriander.
7. Season well to taste with salt and pepper.
8. I like to cool this to room temperature before serving, but you can make it the day before and refrigerate it if you wish.
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