CARROTS WITH MOROCCAN SPICES AND LEMON Vegan

Toasted Bulgur Pilaf with Cumin, Dried Fruit and Crispy Shallots ([>]) and Carrots with Moroccan Spices and Lemon ([>])

Perhaps it's because we're a family who likes to snack on raw carrot sticks, but for the longest time, I neglected carrots in their cooked state. I love their bright color contrast to the green that dominates the vegetable world. This recipe features a Moroccan spice blend and preserved lemons, two of my favorite ingredients.

Cook Time: 10 minutes
Serves: 4

1½	teaspoons Moroccan spice blend (ras el hanout; see [>])
1	pound long, slender carrots, cut into ¼-by-2-inch diagonal slices (about 3 cups)
1	garlic clove, grated
1	teaspoon grated peeled fresh ginger
1	teaspoon coarse salt
3	tablespoons fresh lemon juice
2	tablespoons extra-virgin olive oil
	Freshly ground black pepper
2	tablespoons finely chopped red onion
2	tablespoons finely chopped fresh cilantro
1	tablespoon minced preserved lemon rind (see [>]) or 1 teaspoon grated lemon zest

1. Sprinkle the Moroccan spice blend in a small skillet and heat, stirring, until warm and fragrant, about 2 minutes. Set aside.
2. Combine the carrots, garlic, ginger, ½ teaspoon of the salt and ¼ cup water in a medium saucepan. Bring to a boil, and cook, covered, over medium heat until the carrots are crisp-tender, 3 to 4 minutes. Uncover and cook over medium-high heat, stirring once or twice with a rubber spatula, until the water evaporates, 1 to 2 minutes. Remove from the heat.
3. Whisk the lemon juice, oil, Moroccan spice blend, the remaining ½ teaspoon salt and a grinding of black pepper in a small bowl until blended. Pour the dressing over the carrots. Stir the red onion, cilantro and preserved lemon or zest into the carrots and toss to coat. Serve at room temperature.

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Make a Meal

Serve with Toasted Bulgur Pilaf with Cumin, Dried Fruit and Crispy Shallots ([>]) and Quick-Cooking Artichokes with Lemon, Mint and Feta ([>]).

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