Moroccan Carrots
by Editorial Staff
A delicious, bright, and simple salad, the recipe for which is especially relevant in spring, when there are still no fresh vitamins.
Ingredients
- Carrots – 500 g
- Garlic – 3 cloves
- Dried parsley (basil, cilantro) – 0.5 teaspoon
- Lemon (juice) – 0.5 pcs.
- Vegetable oil – 3 tbsp
- Ground black pepper – 1 pinch
- Ground red pepper – 1 pinch
- Salt – 1 pinch
Directions
- We prepare food for carrot salad in a Moroccan style.
- We wash the root crops under running water, peel them. Shred into thin slices.
- Pour 1 liter of purified water into a saucepan, bring to a boil and lower the chopped orange roots into it. Cook the workpiece for 5-6 minutes and strain it through a sieve.
- Combine all the spices, salt, lemon juice, chopped garlic, and oil until the sauce is smooth.
- Pour the boiled root vegetables with the resulting aromatic sauce. We send the Moroccan carrot salad to the refrigerator (for 2-5 hours).
- Moroccan carrots are ready. We enjoy a spicy and bright snack at any time.
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