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North African · Side
Kemia de Zanahorias
Carrot coins boiled until tender then tossed in a hot pan with golden garlic, harissa and paprika, finished with caraway and white wine vinegar. A warm, lightly spicy and tangy Moroccan carrot salad.
- YieldServes 6
- Hands-on15 min
- Total24 min
- Difficulty
Ingredients
- 1 tbspkosher salt, for the cooking water
- 6carrots, about 600 g, cut into 6 mm rounds
- 2 tbspextra-virgin olive oil
- 5 clovesgarlic, sliced thin
- 1 tspharissa
- 1 tsppaprika
- 1 tspcaraway seeds
- 1 tbspwhite wine vinegar
- 1 tspkosher salt, for seasoning
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