Maghrebi Style Candied Carrots

Tender carrots coated in a spiced red oil. A touch of lemon acidity balances the natural sweetness of the slow-cooked carrots.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 254
• Protein: 3 g
• Carbs: 18 g
• Fat: 16 g

Ingredients

• 800 g Carrot ( peeled and sliced diagonally )
• 3 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tbsp Honey
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 piece Flat-leaf parsley ( chopped )
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tsp Harissa

Instructions

1. Vegetable preparation

   Peel the carrots and cut them into whistles (slanted slices) about 1 cm thick for even cooking. Finely chop the garlic.

2. Steaming

   In a sauté pan, place the carrots with a splash of water and a pinch of salt. Cover and cook over medium heat until a knife tip sinks in without resistance. The water should be almost completely evaporated.

3. Candying and spices

   Add the olive oil, garlic, cumin, paprika, honey, and harissa. Sauté without burning the garlic. The oil should coat each piece of carrot and take on a deep brick-red color.

4. Finishing

   Off the heat, pour in the lemon juice and sprinkle with flat-leaf parsley and fresh cilantro. Mix gently so as not to break the carrots.

Chef's tips

• Don't boil the carrots in too much water or they will lose flavor. Steam-cooking is better.
• If you have harissa, add a small dollop with the paprika for a more pronounced kick.

Storage

Keeps for 3 days in the refrigerator. Best served warm or at room temperature.