Marrakesh carrots
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Whole baby carrots, washed |
| 1 | tablespoon | Lemon juice |
| 3 | tablespoons | Olive oil |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Finely chopped preserved ginger |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
Directions
The seasoning used on these carrots would also be delicious with broccoli, asparagus or beans.
Place the carrots in a pot of cold water over a medium heat and bring to a boil. Cook until soft but not mushy, for about 10 minutes. Drain and cool under cold running water.
Meanwhile, place the lemon juice in a medium bowl. Whisk in the olive oil to make a vinaigrette. Whisk in the ginger, salt, cinnamon and nut- meg. Add carrots to the vinaigrette and toss. Season with additional salt or spices to taste. Serves 6.