Moroccan Carrots

Moroccan Carrots


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About this recipe: Boiled carrots mashed with dalchini, jeera, honey and other spices from North Africa. Great on top of bread or with veggies as a healthy and light dip.

Brenda Houghton

Serves: 6 

  • 500 g carrots, thickly sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 2 cloves garlic, crushed
  • ½ teaspoon ground ginger
  • 1 tablespoon clear honey
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 3 tablespoons vinegar or lemon juice
  • Salt and black pepper

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Place the carrots in a large saucepan, cover with water, bring to the boil and simmer for 20-25 minutes until they are very soft. Rinse under cold running water, then drain thoroughly.
  2. Put them in a bowl and mash well. Stir in the cinnamon, cumin, garlic, ginger, honey, oil, paprika and vinegar or lemon juice. Blend well and season to taste.

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