Tag Archives: carrots

Carrots with paprika and Capers

Serves 6

This is only one of the wide assortment of salads–think of them as Moroccan-style tapas-that open up a  meal. Like most Moroccan salads, this is best prepared a day ahead, and served at room temperature.

2 tablespoons olive oil
1 teaspoon sweet paprika
1/2 cup finely diced green onion
1 pound carrots, peeled and cut into slices 1/8-inch thick
3 garlic cloves, minced
1/4 cup water
2 tablespoons vinegar
1 to 2 tablespoons drained capers
1/2 teaspoon salt
Minced flat-leaf parsley, for garnish

In a medium skillet, stir oil and paprika over medium-high heat until paprika begins to foam. Add onion. Cook, stirring, until soft. Add carrots, garlic, and water. Cover and cook over medium-low until carrots are tender, 10 to 15 minutes. Add vinegar, capers, and salt. Cook, uncovered, until carrots are lightly caramelized, 8 to 10 minutes. Cool to room temperature, sprinkle with parsley, and serve.

From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008

Tagine of Fresh Vegetables

Serves 4

This gets its zing from lemon juice and preserved lemons. You can use any root vegetable.

2 tablespoons olive oil
2 medium onions, sliced
1/4 parsley leaves
1 cup vegetable or chicken broth
1 teaspoon paprika
2 teaspoons fresh lemon juice
1 1/2 pounds small potatoes, peeled and cut in  1/2
4 medium carrots, peeled, and cut in 1-inch chunks
1 cup pitted green olives, drained, and blanched 1 minute in boiling water
2 teaspoons diced preserved lemon rind
1 cup frozen peas
1/2 teaspoon salt
1 teaspoon pepper

In a heavy pan, heat the oil over medium heat.  Add the onion, and cook stirring occasionally until golden, 4 to 5 minutes. 

Meanwhile, in a blender or food processor combine parsley, lemon juice, 1/4 cup of broth, and paprika. Process until fairly smooth.

Add mixture to onions and stir to blend.  Add preserved lemon, potatoes, carrots, and remaining broth.  Reduce heat to simmer.  Cover and cook, stirring occasionally, until vegetables are tender.  Add olives, preserved lemon, peas, salt, and pepper.  Continue cooking, covered, until vegetables are heated through, 10 to 15 minutes.

Serve over cooked rice or couscous.

From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008
 

Tagine of Fish and Seasonal Vegetables

Serves 4

30 sprigs flat leaf parsley, finely chopped
20 sprigs cilantro, finely chopped
3 garlic cloves, minced
1 teaspoon turmeric
2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1/4 cup freshly-squeezed lemon juice
4 thick slices (4 to 6-ounces each) white fish, rinsed and patted dry
2 carrots, peeled and thinly sliced on the diagonal
6 ribs celery, strings removed, and cut into 2-inch pieces
2 medium zucchini, cleaned, and thinly sliced
4 medium tomatoes, peeled, seeded, and thinly sliced
1 small onion, thinly sliced
20 pitted green olives
1/2 medium lemon, seeded, and cut into 1/8-inch slices
Freshly-ground pepper to taste
Wedges of lemon for garnish

For the marinade, in a large bowl, mix the parsley, cilantro, garlic, turmeric, paprika, cumin, and lemon juice. Stir to blend. Coat fish evenly with marinade. Cover and refrigerate 20 minutes to overnight.

 In a small saucepan, blanch sliced carrots in boiling water for 3 minutes. Drain and set aside. Prepare remaining vegetables for assembling the dish.

Preheat oven to 400 degrees F. To assemble, place celery pieces at the bottom of a tagine dish or cast iron  casserole. Top  with carrot and zucchini slices. Cover with half the tomato and onion. Dot with half the olives. Season with salt and pepper. Set the fish on top of the vegetables. Layer remaining tomato and onion slices over the top. End with lemon slices and remaining olives. Cover with remaining marinade.

Cover tightly. Bake until vegetables are very tender, 40 to 45 minutes. Garnish with lemon wedges, if desired, and serve.