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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the carrots and thinly slice or cut into julienne strips (a mandoline is best for this, if you have one). Try to cut into uniform pieces so they cook evenly. You should have about 2 cups. | 2. Place the spices, lemon juice, and sugar in a mortar and grind with a pestle to emulsify. Gradually work in the olive oil. Season to taste with salt. | 3. Drop the carrots into a pot of boiling salted water and cook until tender but somewhat crisp (one or two minutes, depending upon the size of the pieces). Quickly drain the carrots, place them in a mixing bowl, and toss them immediately with the vinaigrette. If the carrots seem gritty, add a tablespoon of cold water to smooth out the dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	6 -8			0.0	0.0	0.0	0.0
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
cinnamon	1/2	teaspoon		-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
olive oil	1/3	cup		636.48	0.0	0.0	72.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.