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Wednesday, May 16, 2012

North African Spiced Carrots




From the kitchen of One Perfect Bite...We have a birthday to celebrate, but logistics make it really difficult to prepare a special meal for the Silver Fox to enjoy today. That, of course, means we'll be on the prowl searching for the best meal this island has to offer. While I'm not cooking, I do have a recipe that I want to share with you, and I think it is one that most of you will enjoy. I am not a vegetarian, but there are certain vegetables that I really like and can eat out of hand. One of them, a dish that dresses sugar snap peas with sesame oil, can be found here. Another is this fabulous concoction of spiced carrots. This is very similar to a vegetable dish that is served in Morocco, so it would pair perfectly with other dishes from North Africa. I, however, like it because it pairs so well with plain grilled meats or chicken. While the carrots can be served hot, I much prefer them at room temperature. That, of course, means this is a make-ahead dish and I think it is perfect for buffets or large family gatherings. There are no tricks to this preparation and the ingredients you need to make it can be found in any grocery store. If you are handy with a knife, the carrots can be table ready in 30 minutes. There is nothing here not to like and I hope at least a few of you will sample carrots prepared in this fashion. They are quite simply fantabulous. Here's the recipe.

North African Spiced Carrots...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine

Ingredients:

2 pounds medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Directions:

1) Quarter carrots lengthwise, then cut into 2-1/2 inch pieces.
2) Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes. Yield: 6 servings.









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26 comments:

Mary | Deep South Dish said...

Very nice!

Priya said...

Simply love this super flavourful carrots.

Cuisine de Provence said...

Love this recipe! The only thing I would add is very and I mean very fine slices of fresh garlic.

Lenia said...

Great side dish!Kisses,dear Mary!

Coleens Recipes said...

What a fantastic side dish for grilling!!!

Susan said...

I know we would love this recipe. A must try. Happy Birthday, Silver Fox. Since your perfect chef will not be in the kitchen today, I hope you find a restaurant that will stand up to her expertise. Enjoy!!!

Kim said...

This is a lovely way to eat your carrots! I like this morrocan version of glazed carrots!

David said...

Mary, This recipe for carrots sounds very nice! Different too... We'll have to give it a try. My favorite cooked carrots todate are those that are cooked in with a beef pot roast. Take Care, Big Daddy Dave

Jenn said...

These look lovely, Mary... and I love the flavors you use. I bet they are delicious!

Amarendra said...

Very tasty..

StephenC said...

I'm surprised there's no cumin. Would that be inappropriate?

Claudia said...

Grilling steak tonight and thin king this is the perfect accompaniment. Who says carrots have to be boring?

SallyBR said...

I love this type of carrots! What a coincidence, I made them a couple of evenings ago, and just for fun used yellow carrots

I preferred the "regular" type, but still, such a great recipe!

Lori E said...

That sounds so good I am ready to eat them for breakfast here. Mmmm

Jane said...

This sounds like a quick and easy way to prepare carrots, the flavors sound so good!

Joanne said...

I never really do anything with carrots but I know I would absolutely love this side dish!

Catherine said...

Dear Mary, Happy Birthday to the Silver Fox and many more.
I enjoy carrots and the spices make them that much better and healthier.
Blessings dear. Catherine xo

Suzie said...

Yum and the color of carrots is always inviting :)

Ginny said...

Double yum!!!!Printing this one out! I have a few recipes that are very close to this, but I usually just throw in some honey at the end of cooking.

Shawn @ I Wash...You Dry said...

The mixture of sweet and spice sounds awesome! I always need a good veggie side dish recipe!

gobakeyourself said...

This is such an exotic and delicious side dish - love it :D

Cheers
Choc Chip Uru

Lizzy said...

Oh, we are huge fans of glazed carrots...and these spices make them something special :)

France@beyondthepeel said...

The spices here sound really nice. I look forward to trying this out as a side dish.

Tanna at The Brick Street Bungalow said...

Happy, Happy Birthday to the Silver Fox!! Hope this is his best year yet!

The carrots sound great. blessings ~ Tanna

Rambling Tart said...

Both this and the sugar snap pea dish sound fantastic, Mary! I'm not a vegetarian either, but I do love vegetarian dishes. :-)

Val said...

Such a perfect side dish!!!

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