| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
Appetizers, Moroccan, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots, peeled |
|
|
Salt |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Sugar |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Cilantro, chopped |
|
|
Hot red pepper, to taste |
|
|
Sweet red pepper, to taste |
INSTRUCTIONS
Slice the carrots fairly thin lengthwise. Cut slices into 3/4" lengths.
Cook segments in boiling, salted water until just tender. Drain. Toss in
pot with remaining ingredients. Serve hot as a side dish or cold as an
appetizer accompanying other vegetables.
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