MOROCCO
Carrot Salad INGREDIENTS About 6 large carrots 3 garlic cloves ¼ cup extra virgin olive oil About ¼ cup parsley About 1 full tsp of paprika About ½ tsp of cumin Pure sea salt and ground black pepper to taste METHOD Peel and core carrots and cut into small cubes. To core carrots, cut carrot in half and then cut each piece in half lengthwise. Using a small sharp knife, cut along both edges of the lighter colored core and snap out the core using the knife under to pull it out if needed. Proceed to cube into smaller cubes. Put carrots and whole garlic cloves in a pot, fill with water and cook just until tender, about 15 minutes. Drain well and remove garlic. Heat olive oil in frying pan, add carrots and parsley and mix well. Add all remaining spices and mix. Taste and adjust spices to taste. Serve at room temperature. When making ahead I cook the carrots the day before and keep in the fridge. Then about an hour before serving I saute with parsley and spices and leave outside to be served at room temperature.
90