| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
Side, Dishes -, Vegeta |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Honey |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Mint; chopped |
| 2 |
ts |
Ground cumin |
| 1/4 |
c |
Plus 2 T. olive oil, divided |
|
|
Salt & black pepper to taste |
| 4 |
md |
Carrots, peeled & cut into 1/8"; diagonal slices |
| 2 |
lg |
Onions, sliced into 1/4" rings* |
| 6 |
tb |
Whole Moroccan black olives |
| 1 |
tb |
Lemon zest |
|
|
Paprika to taste |
|
|
Cayenne pepper to taste |
| 3 |
tb |
Parsley; chopp |
INSTRUCTIONS
* Grill or broil onion rings until light brown and then roughly chop.
In a small bowl, combine honey, lemon juice, mint and cumin. Slowly whisk
in 1/4 cup olive oil. Season with salt and pepper. In a large skillet, over
very high heat, heat the remaining 2 tablespoons oil; brown carrots well on
both sides, about 2 or 3 minutes per side. Reduce heat to medium; cook
about 3 to 4 minutes, until tender. Add grilled onion pieces, olives and
lemon zest. Toss carrot mixture with cumin honey vinaigrette while still
warm. Season to taste with salt, paprika and cayenne pepper. Toss with
parsley.
Posted to FOODWINE Digest 26 Sep 96
Date: Thu, 26 Sep 1996 15:23:37 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“God is humble”