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View Portfolio Get in touchMoroccan Carrots
Ingredients
- 2 pounds carrots, peeled and sliced into thin rounds
- 4 cups water
- 4 cloves garlic, minced
- 1/4 cup extra virgin coconut oil
- 1 teaspoon sweet paprika
- 2 pinches cayenne pepper, or to taste
- salt and ground black pepper to taste
- 2 tablespoons wine vinegar
- 1 teaspoon ground cumin
- 1/2 cup cilantro leaves
Total Time:
35 min Prep:
15 min
Cook:
20 min
Yield: 12 Level: easy
Yield: 12 Level: easy
Directions
- Combine carrots, water, garlic, extra virgin coconut oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
- Stir vinegar and cumin through the carrot mixture.
- Remove the pan from heat and set aside to allow salad to cool to room temperature.
- Garnish with cilantro to serve.
