Carrots with a Moroccan Twist

By The Canadian Living Test Kitchen

Tested till perfect

33 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Carrots with a Moroccan Twist

This recipe makes 6 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per each of 6 servings: about -
cal 9393 cal
pro 1 g1g pro
total fat 4 g4g total fat
sat. fat 3 g3g sat. fat
carb 14 g14g carb
fibre 4 g4g fibre
chol 10 mg10mg chol
sodium 341 mg341mg sodium
% RDI: -
calcium 44 calcium
iron 44 iron
vit A 212212 vit A
vit C 88 vit C
folate 99 folate

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. 

Ingredients

  • 12 small carrots , (2 lb/1 kg)12 small carrots, (2 lb/1 kg)
  • 1 onion 1 onion
  • 3 cloves garlic , sliced3 cloves garlic, sliced
  • 1/3 cup chicken broth , or water1/3 cup chicken broth or vegetable broth, or water
  • 2 tbsp butter 2 tbsp butter
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp ground cumin 1/4 tsp ground cumin
  • 1 pinch cayenne pepper , (optional)1 pinch cayenne pepper, (optional)
  • 1 tbsp cornstarch 1 tbsp cornstarch
  • 1 tbsp minced fresh coriander 1 tbsp minced fresh coriander or fresh parsley

Preparation

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.

Source : Canadian Living Magazine: November 2009

Related content

You might also like

Contests

All contests



Most popular

Most popular videos