Moroccan Carrots

Add interest to any main course with this zippy vegetable side dish

from Lorna Sass’ Complete Vegetarian Kitchen

  • 1/2-1 cup water
  • 2 lbs. carrots, scrubbed and cut into 1/2-inch slices
  • 1/3 to 1/2 cup Moroccan Vinaigrette *(see below)
  • Fresh lemon juice (optional”)
  • Sea salt to taste

1. Set the steaming rack into the cooker and pour in water. Bring to boil. Place carrots on the rack. (I steam for approx. 10 min.)

2. While carrots are still warm, set in serving bowl or storage container and mix with vinaigrette. (I serve immediately, but it can sit for 2 hrs. to marinate before serving.)

*Moroccan Vinaigrette

  • 2/3 cup olive oil
  • 2 T freshly squeezed lemon juice
  • 2 T red wine vinegar
  • 1 1/2 tsp. sweet paprika
  • 1 tsp. ground cumin seeds
  • 1 large clove roasted garlic or 1 small clove raw garlic, peeled and finely minced
  • Pinch of cayenne (ground red) pepper
  • 1/3 cup tightly packed minced fresh parsley or coriander
  • 1 tsp. sea salt
  • Lots of freshly ground pepper

Combine all ingredients in a jar and shake well.

Keep refrigerated.