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Moroccan carrot
Moroccan carrot


  • 800g baby carrots
  • 1 large onion
  • 1 tsp sugar
  • 2 cloves finely chopped garlic
  • 1 finely chopped red chilli
  • 2 tsp ras el hanout spice mix (we used Equagold, or make your own mix of Moroccan-style ground spices)
  • 1 Tbsp white wine vinegar
  • 1 Tbsp chopped preserved lemon
  • 1 cup fresh coriander
  • ½ cup Greek yoghurt

Moroccan carrot

Anna King Shahab
  • Serving size: Serves 4-6
  • Cooking time: Less than 30 minutes

Trim and wash (and peel, if preferred) baby carrots (or use regular carrots). Slice in half, or quarters (depending on size) lengthways and place in a large pot of cold water. Bring to the boil and cook gently for about 8 minutes, till cooked through but still slightly crunchy. Drain and refresh.

In a hot pan with olive oil, cook onion, halved then sliced, with sugar, until caramelising. Add finely chopped garlic, finely chopped red chilli, ras el hanout spice mix, white wine vinegar and chopped preserved lemon.

To serve, add onion mix with fresh coriander, chopped, and Greek yoghurt to carrots and stir to combine.

Article from the November, 2012 issue of Taste magazine.

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