Carrot salads are very common in Morocco. This one is sold by street vendors and is particularly delicious. Use older carrots, which have a better taste than young ones.
Recipe information
Yield
serves 4 to 6
Ingredients
5 large carrots (about 1 1/4 pounds)
4 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 teaspoon ground cumin
Salt and black pepper
Juice of 1/2 lemon
Preparation
Step 1
Peel or wash and scrape the carrots and trim off the tops and tails. Cut them in quarters lengthwise and then cut each quarter in half to produce sticks. Boil in salted water for 10 to 15 minutes, until tender but not too soft, then drain.
Step 2
In a large skillet, heat the oil and put in the carrots, garlic, cumin, and some salt and pepper. Sauté on a medium-high heat, stirring and turning the carrots over, until the garlic just begins to color.
Step 3
Sprinkle with lemon juice and serve cold.
