Recipe Archives->Vegetables->Sw Sour Carr 02

Moroccan Sweet and Sour Carrots
Makes 4 servings
									
5 medium carrots or 1 package baby carrots (about 1 pound)
3 cloves garlic, peeled and cut in half
1 teaspoon salt

1 teaspoon Hungarian sweet paprika
1 tablespoon ground cumin
2 tablespoons red wine vinegar
2 tablespoons canola or peanut oil
2 tablespoons chopped fresh parsley

If not using the baby carrots, peel the larger carrots, trim the
ends and cut into sticks about 11/2 inches long and 1/4 inch thick.
Place the sticks or baby carrots in a saucepan with the garlic,
salt and water to cover. Bring to a boil, cover, reduce the heat
to medium and cook the carrots until very tender, about 15 to 20
minutes. Drain off the cooking water, retaining the garlic.

Scoop the carrots into a bowl. Mash the garlic with a fork or the
back of a spoon and add it along with the paprika, cumin, vinegar,
oil and parsley to the carrots. Toss lightly, tasting for seasoning
and adding more salt, if necessary.

Let sit until cooled and serve at room temperature, or chill.

Printable version: sw-sour-carr02.txt.