On 6/14/2014 11:16 AM, Gary wrote:
> jmcquown wrote:
>>
>> koko posted the recipe for the carrots:
>>
>> Here's the spiced carrots recipe.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Spicy Moroccan Carrot Salad
>>
>> salads/dressing
>>
>> 2 lbs carrots
>> 1/3 cup olive oil, plus extra to finish
>> 1 medium onion; finely chopped
>> 1 tsp sugar
>> 3 garlic cloves; crushed
>> 2 medium green chiles; finely chopped
>> 1 green onion; finely chopped
>> 1/8 tsp ground cloves
>> 1/4 tsp ground ginger
>> 1/2 tsp ground coriander
>> 3/4 tsp ground cinnamon
>> 1 tsp sweet paprika
>> 1 tsp ground cumin
>> Salt
>> 1 tbsp white wine vinegar
>> 1 tbsp preserved lemon; chopped
>> 2 1/2 cups cilantro leaves; chopped
>> plus more for garnish
>> 1/2 cup greek yogurt, chilled
>>
>> Peel the carrots and cut them, depending on their size, into cylinders
>> or semicircles 1/2 inch thick; all the pieces should end up roughly
>> the same size. Place in a large saucepan and cover with salted water.
>> Bring to the boil, then turn down the heat and simmer for about 10
>> minutes or until tender but still crunchy. Drain in a colander and
>> leave to dry out.
>> Heat the oil in a large pan and sauté the onion for 12 minutes on a
>> medium heat until soft and slightly brown. Add the cooked carrots to
>> the onion, followed by all the remaining ingredients, apart from the
>> cilantro and yogurt.
>> Remove from the heat. Season liberally with salt, stir well and
>> leave to cool.
>> Before serving, stir in the cilantro, taste and adjust the seasoning
>> if necessary. Serve in individual bowls with a dollop of yogurt, a
>> drizzle of oil and garnished with the extra cilantro.
>
> That's one hell of a lot of trouble to home cook a bunch of stupid
> carrots. My recipes are much simpler and I'm fine with them.
>
> G.
>
I wouldn't go to all that trouble, either. I tend to cook very simply.
But hey, koko enjoyed them so thanks koko for sharing it.

Jill