Lucia's Moroccan Sweet and Sour Carrots

[Judy Bolton]

Lucia's 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

Dressing:

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

First, 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.

Second, 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 chilled. -- From
"Spices of Life" by Nina Simonds

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