Carrots with a Moroccan Twist

Author: Canadian Living

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. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

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

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 341 mg
  • Protein 1 g
  • Calories 93.0
  • Total fat 4 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 212.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Carrots with a Moroccan Twist

Login