This blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...
16 February 2011
Moroccan Hot Carrot Salad
Scrape carrots, cut up and steam until very soft. Mash with a fork in a bowl with _ to 1 tsp harissa (North African chilli paste - very hot) or chilli powder with paprika to taste; 1 tsp ground cumin (toast gently in a frying pan and grind in a pestle and mortar or use fresh ready ground); a splash of red wine vinegar, another of good olive oil; crushed garlic to taste, salt, pepper and a pinch of ground ginger if you have it. Serve with hot pitta bread or toast. What looks very nice for a dinner party first course is to serve a dollop of the carrot beside a dollop of greek yoghurt dusted with parsley, on a bright green (or other startling) plate.
Labels:
carrot recipe,
carrots
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