MOROCCAN COOKED CARROT SALAD
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.
COOKED CARROT SALAD
This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
Provided by PanNan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, scrape and slice carrots into 1/4 inch thick rounds.
- Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- Drain carrots and place in serving bowl.
- Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7
COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING
Categories Salad Onion Appetizer Side Dinner Lunch Carrot Summer Healthy Potluck Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
- Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
- Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)
AMISH CARROT AND RAISIN SALAD WITH COOKED DRESSIN
quick and easy recipe that they will love.
Provided by Elaine Laskowski
Categories Other Side Dishes
Time 20m
Number Of Ingredients 12
Steps:
- 1. Peel and shred carrots. Toss with raisins and salt. Set aside.
- 2. In a saucepan mix the flour, sugar, salt and dry mustard. Stir milk in gradually, whisking to mix. Bring to a boil and boil 1 minute. Slowly add 1/4 of the liquid into the eggs while stirring to temper the eggs so they don't cook when added to the hot liquid. Now add the egg yolks in a slow steady stream while stirring liquid. Add the vinegar and butter, boil 1 minute. Let cool and add to the carrot and raisin mixture. Chill before serving.
ALGERIAN COOKED CARROT SALAD
Steps:
- Directions: Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, about salt, cayenne, cumin and garnish with parsley.
ALGERIAN COOKED CARROT SALAD
Carrot salads are high on my list. They are usually made with raw carrots but the Algerian take it a bit different. This salad is cooked and savory.
Provided by Annacia * @Annacia
Categories Other Salads
Number Of Ingredients 9
Steps:
- Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes.
- Drain and chill. Just before serving, cover with lemon juice, about salt, cayenne, cumin and garnish with your choice of fresh parsley or mint leaves.
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