Recipe for Marrakesh Carrots


500 gm whole baby carrots, washed
1 tablespoon lemon juice
3 tablespoon olive oil
1 teaspoon salt
1 tablespoon finely chopped preserved ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg


The seasoning used on these carrots would also be delicious with broccoli, asparagus or beans.

Place the carrots in a pot of cold water over a medium heat and bring to a boil. Cook until soft but not mushy, for about 10 minutes. Drain and cool under cold running water.

Meanwhile, place the lemon juice in a medium bowl. Whisk in the olive oil to make a vinaigrette. Whisk in the ginger, salt, cinnamon and nut- meg. Add carrots to the vinaigrette and toss. Season with additional salt or spices to taste. Serves 6.

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