Carrots in a Chermoula Sauce


Serves 6-8
From The Mediterranean Diet Cookbook

2 lb. Carrots, peeled and cut into 2-inch chunks (if the carrots are very thick, cut in half lengthwise first)

For the Chermoula:
1 garlic clove, chopped
2 T. cilantro, minced
2 T. flat leaf parsley, minced
½ t. salt
1 t. sweet paprika
¼ t. cumin
3 T. olive oil
Juice of one lemon

Put the carrots into a saucepan and just barely cover with boiling water. Cook, partially covered, until they are soft and tender, about 15 minutes.

Meanwhile, mix together garlic, cilantro, parsley, salt, paprika, and cumin. Beat in oil and lemon juice.

As soon as the carrots are done, drain them and while they are still hot, pour the chermoula sauce over. Stir gently to cover the carrot pieces with the sauce. Set aside to marinate for at least 30 minutes before serving. Serve at room temperature.