Moroccan carrots

These tender Morrocan carrots are infused with aromatic spices like cumin and parsley, creating a savoury and slightly sweet side dish that is both satisfying and incredibly tasty. Elevate your vegetable game and get creative with Middle Eastern flavours with these Moroccan carrots – perfect for adding texture and spice to your menu.

Moroccan carrots
  • Split carrots lengthwise once or twice into chunky sticks. Sauté until golden in oil in a large frying pan or a tilting frying pan.
  • Heat some oil in a heavy-bottomed saucepan. Brown the onions for a few minutes until they start to colour.
  • Add the garlic, ginger and cumin. Toast the spices for a bit, then add water, the cooked carrots, salt and pepper and cover.
  • Let the carrots steam for a few minutes until tender but firm. Turn up the heat under the carrots, add the preserved lemons and apricots and cook off about half of the liquid.
  • Add the cream and heat through quickly so the cream thickens slightly. Season to taste and stir in the parsley.
  • Meanwhile, boil the red lentils in salted water for about 5 min. – no more. Drain off the water – it’s important that the lentils still have some bite.
  • Arrange the red lentils in a thin layer in a serving dish. Distribute the carrots on top along with the sauce, sprinkle with almonds and serve immediately.
  • Tip:
  • Serve the Moroccan carrots as a main course with roast lamb and a mixed green salad.