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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Lightly garlicky and herbed, Moroccan-inspired carrots are versatile enough to accompany almost any meal. Ingredients:
1 pound carrots, sliced crosswise 1/4 inch thick |
2 tablespoons chopped onion, rinsed and drained |
1 garlic clove, chopped |
2 tablespoons olive oil |
2 tablespoons distilled white vinegar |
2 tablespoons chopped cilantro |
2 tablespoons chopped flat-leaf parsley |
Directions:
1. Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes. Drain, then rinse under cold water until cool. Drain well.
2. Meanwhile, pulse onion and garlic with oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. Toss with carrots and chill at least 3 hours.
3. Just before serving, toss salad with cilantro, parsley, and salt to taste.
4. Cooks' note: Carrot salad can be chilled up to 24 hours. Add herbs just before serving.
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