Tested till perfect Carrots with a Moroccan Twist

Carrots with a Moroccan Twist

Think of carrots as the canvas on which you can paint a whole spectrum of flavours. Here, it's cumin for a mild Moroccan twist; in the variation, it's ginger and lemon for an East Asian accent. Both are nutritious, all-season, multi-purpose sides that complement poultry, pork, lamb and vegetarian dishes. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 4 to 6


  • 12 12small carrots, (2 lb/1 kg)
  • 1 1oniononions
  • 3 3cloves garlic, sliced
  • 1/3 cup 1/3cupchicken broth or vegetable broth, or water
  • 2 tbsp 2tbspbutter
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspground cumin
  • 1 pinch 1pinchcayenne pepper, (optional)
  • 1 tbsp 1tbspcornstarch
  • 1 tbsp 1tbspminced fresh coriander or fresh parsley
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Peel and cut carrots into 2-inch (5 cm) long pencil-thin sticks. Peel and halve onion; slice crosswise. Combine carrots, onion and garlic in 4- to 5-1/2-quart (4 to 5.5 L) slow cooker.

Add broth, butter, salt, cumin, and cayenne (if using); stir to coat carrots. Cover and cook on low until carrots are tender, about 3 hours.

Whisk cornstarch with 2 tbsp (25 mL) water; drizzle over carrots. Toss to combine. Cover and cook on high until sauce clears and glazes carrots, 10 minutes.

Sprinkle with coriander.

Additional information : Variation
Ginger Lemon Carrots: Replace cumin with 1 tbsp (15 mL) grated gingerroot or 1/2 tsp (2 mL) ground ginger. Add 2 tbsp (25 mL) lemon juice and 1 tbsp (15 mL) liquid honey. Cook as directed. Instead of fresh coriander, sprinkle with 1 green onion, thinly sliced.

Nutritional Information Per each of 6 servings: about

cal 93 pro 1g total fat 4g sat. fat 3g
carb 14g fibre 4g chol 10mg sodium 341mg

% RDI:

calcium 4 iron 4 vit A 212 vit C 8
folate 9
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