Moraccan Carrots
Recipe: #8496
March 06, 2013
Categories: Side Dishes, Carrot, Moroccan, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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)."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Gather your ingredients. Peel and julienne your carrots. Soak your currants in boiling water to cover, chop mint or parsley.
Step 2
Heat the olive oil in a large saucepan over moderate heat.
Step 3
Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
Step 4
Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
Step 5
Quickly reduce the heat and simmer, covered, until the carrots are tender.
Step 6
Add pepper and adjust the seasoning to taste.
Step 7
Sprinkle with chopped parsley or mint.
Step 8
Serve warm or at room temperature.
Tips
- Carrots: Rather then julienne whole carrots, you could probably use the pre-formed baby carrots from the grocery by adjusting the cooking time.
2 Reviews
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