Ingredients
- 2 pounds carrots (peeled and thinly sliced)
- 2 garlic cloves
- 4 tablespoons olive oil
- 1 lemon, juiced
- 1 tablespoon ground cumin
- 1 small pinch cayenne pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 (16 ounces) yellow onions (finely chopped)
- 6.2 ounces dates (1 cup, chopped)
- Sea salt, to taste
- Ground black pepper, to taste
How to Make
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Step 1: In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 - 2 inches.
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Step 2: Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.
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Step 3: Cook the cooking liquid over medium heat to reduce to a 1/2 cup.
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Step 4: Whisk in 2 tablespoons of the olive oil and the lemon juice. Pour the mixture over the carrots.
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Step 5: Add the cumin, cayenne, cilantro, and parsley. Set aside.
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Step 6: Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes.
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Step 7: Add the dates and cook until the dates are softened. Toss the onion mixture with the carrots. Season with sea salt and ground black pepper to taste. Let cool.
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Step 8: Cover and refrigerate for 1 - 2 hours to help meld the flavors.
We hope you enjoy this recipe!
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