March 06, 2013
"This is a flavorful recipe by chef Joyce Goldstein that I came across via a Nutrition Action Newsletter. It is very good - and healthy!! (Please forgive that I misspelled "Morrocan" - the name of the recipe cannot be changed)."
- Serving Size: 1 (83.2 g)
- Calories 75.7
- Total Fat - 3.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 39.5 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 2.3 g
- Sugars - 7.5 g
- Protein - 0.7 g
- Calcium - 30.2 mg
- Iron - 0.4 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg
Gather your ingredients. Peel and julienne your carrots. Soak your currants in boiling water to cover, chop mint or parsley.
Heat the olive oil in a large saucepan over moderate heat.
Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
Quickly reduce the heat and simmer, covered, until the carrots are tender.
Add pepper and adjust the seasoning to taste.
Sprinkle with chopped parsley or mint.
Serve warm or at room temperature.
Tips & Variations
- Carrots: Rather then julienne whole carrots, you could probably use the pre-formed baby carrots from the grocery by adjusting the cooking time.