Maghrebi Style Candied Carrots
Ingredients
- 800 gCarrot (peeled and sliced diagonally)
- 3 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tbspHoney
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcFlat-leaf parsley (chopped)
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tspHarissa
Method
Tender carrots coated in a spiced red oil. A touch of lemon acidity balances the natural sweetness of the slow-cooked carrots.
- 1
Peel the carrots and cut them into whistles (slanted slices) about 1 cm thick for even cooking. Finely chop the garlic.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Best served warm or at room temperature.
