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Warm carrot salad.

Warm carrot salad with Moroccan herbs

Warm carrot salad with Moroccan spices for those who want a change with carrots. Delicious as a side dish and on your hummus sandwich.
5 from 2 vote
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Preparation 15 minutes
Preparation 20 minutes
Total Time 35 minutes
Course side dish
Cuisine Mediterranean
Servings 8

Kitchenware

  • frying pan
  • (saucepan)to cook carrots in
  • cutting board
  • vegetable knife

Ingredients
  

  • 500 gr roots
  • 1 bunch fresh coriander (from the garden)
  • 1 bunch fresh flat parsley (from the garden)
  • 1 fluorescent cumin seeds (or cumin powder)
  • 1 fluorescent paprika
  • ½ fluorescent cinnamon
  • 4 el vinegar

Instructions
 

  • Halve the carrots and cut them lengthwise into 8 pieces (small carrots into 4) so that they become strips.
  • Cook the carrots al dente (depending on thickness 10-20 minutes).
  • In a pan, toast the cumin seeds briefly (2 minutes), let them cool on a plate and then grind the cumin seeds into powder. If you use cumin powder, you can skip this step.
  • Put oil in a pan over medium heat.
  • Sauté the garlic.
  • Add vinegar, cumin, cinnamon and paprika.
  • Fry until you smell the spices (about 1 minute).
  • Add the carrots and fry briefly (about 2 minutes).
  • Serve with flat parsley and coriander.
Keyword budget cooking, Moroccan, carrot, seasonal vegetables, winter carrot, carrots, carrot salad