Moroccan Casablanca Carrots

We love all things Cinnamon! With our 5000+ cinnamon trees, we have some great recipes to share on using cinnamon in savory dishes as well as desserts.

Carrot dishes pair well with cinnamon. Our take on this traditional Morocccan dish is to add Cinnamon.

From Hope Farm Madagascar Kitchen

Serves: 2-4

Prep Time: 35 - 45 minutes

INGREDIENTS:

• 1 pound carrots

• 2 garlic cloves peeled and smashed

• 1 tsp cumin seeds, ground

• 1/4 to 1 tsp CINNAMON, ground (Adjust to your taste)

• 2 tablespoons olive oil of your choice (extra virgin or full)

• 1/4 cup chopped fresh parsley

• Juice of 1 lemon

• Salt and pepper to taste

• Harissa/Cayenne Pepper - add a dash if you want a little heat (Optional)

• Sesame Seeds/Black Olives - you can also top the carrot salad with a sprinkle of sesame seeds and/or black olives

COOK

Wash and peel the carrots. Cut into 1/2 inch pieces. Bring a pot of water to a boil. Add the carrots and bring to a boil- about 15 minutes. Drain the carrots and let them cool.

MIX THE DRESSING

In a large bowl, add the cumin, cinnamon, lemon juice, garlic and olive oil. Season with salt and pepper to your taste. Add the warm carrots to the bowl and toss to coat with dressing. Add the parsley last.

Place the bowl in the fridge until the carrots are chilled. When ready to serve, serve at room temperature.