Saturday, December 21, 2013

Carrot salad

This recipe I am writing down from memory, having learned it from Paula Wolfert's book Couscous and other good foods from Morocco (I am also writing the author's name and the book's name from memory).

Peel one pound of carrots. Simmer them in just enough water to cover along with 1 clove of garlic or two, until the carrots are just cooked. Discard the liquid and garlic, or save for another use.

Mix together juice of one lemon, 1/8 t each of cinnamon, sugar, and cayenne; 1/2t each of ground cumin and sweet paprika, and salt as needed.

Cut the carrots into 1" thick rounds and pour over the lemon juice mixture. Let sit for 5--10 min. so the lemon juice can penetrate a bit. Now drizzle over with olive oil and sprinkle a bit of chopped fresh parsley.

This preparation is simple and the dish is light enough that a person could easily eat 1/3 lb of carrots in one sitting and still have room for a main course. I made an asparagus risotto to go with this and used the boiling water to supplement the garlic stock that I used for the risotto.