This slightly spicy Moroccan salad is full of flavor and simply delightful!
Carrots à la Chermola
Author: Catherine Katz
Ingredients
- 3 Tbsp Olive oil
- 3 garlic cloves, minced
- 4-5 medium carrots, rinsed, sliced
- 1 tsp cumin
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- ¼ tsp coarse salt
- juice of half lemon
- fresh ground pepper to taste
- fresh chopped parsley or cilantro, to taste
Instructions
- Sautee garlic in olive oil for a few seconds, add sliced carrots and stir uncovered on medium heat for a few minutes.
- Add cumin powder, turmeric, cayenne pepper, salt and pepper and cover to cook on low heat until the carrots are tender (about 20-25 minutes I would say, but check every so often to make sure they don't need a drop of water).
- Take off the heat, add fresh squeezed lemon juice and gently stir to coat the carrots.
- Transfer to serving platter, add a drop of olive oil and sprinkle with fresh parsley or cilantro, if using, when ready to serve, warm or cold.
Tracey Battle says
December 28, 2017 at 11:07 amHi Catherine! As part of my New Christmas tradition, of coming to this site for my Christmas dinner; I make the Orange Spinach Salmon and added chicken, made these carrots. WOW !!!! All I heard was are these carrots? I don’t eat carrots but these are good. They are really good! I can’t believe I’m eating carrots. lol How you make these?! What a Blessing this site is !
Note: because chicken breast takes longer to bake, I baked them first for about 15 mins , then finished baking with the salmon. Next time I may brown them in frying first. We’ll see !
Catherine Katz says
December 28, 2017 at 9:36 pmThank you so much Tracey, it means so much to me! I LOVE those carrots!!! 🙂
martine says
August 13, 2017 at 6:16 amagain? ..;yes! so gooooooooooooooood d d ! martine de France
martine says
April 2, 2017 at 5:52 ambonjour Mrs cuisinicity, back again to this fabulous recipe, again and again….and …again!! thanks a lot for this bouquet of flavors! on dit comme ça? allez!!!! martine de France
Donna Saliter says
November 20, 2016 at 9:01 pmThis is the second time I’ve made these carrots and they are a big hit! The recipe gives a whole new taste to the carrot. Really robust and flavorful! Yummy yummy yummy 🙂
Catherine Katz says
November 21, 2016 at 8:06 amI am so happy to hear that Donna!! I was raised on these wonderful North African flavors, I love that you love them too! 🙂
martine says
September 26, 2016 at 4:17 amj’y retourne vers l’….Orient! bonne journée à vous!
mme Nata says
February 20, 2015 at 11:47 amHum ! quel bonheur est-ce …..l!!! La présentation de cette entrée dans ce “simple” saladier est tellement suggestive qu’elle me transporte
très loin au delà des mers…..( ou ..des mères….)et me rappelle la saveur de ce plat……mes papilles sont en train de fonctionner …..je vais vite
les contenter….. Merci, Madame.
Catherine Katz says
February 23, 2015 at 11:56 amÇa me fait tant plaisir Mme Nata! merci merci!!!
martine says
February 15, 2015 at 3:37 pmbonsoir , cela me fait penser à mon enfance! c’était si bon ces carottes et aussi les betteraves à la chermola!!! tiens , je vais faire ça en entrée demain pour mes invités , bonne idée, très bonne!! merci !! martine