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Monday, 03 March 2008 |
Moroccan carrots with olives
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When I’m dreaming of something new for dinner, sometimes I take the counterintuitive tack: instead of worrying about the main dish, I pick an interesting side dish and the whole menu just falls together. This is a prime example. All you need to add is some juicy lamb chops and bread for a quick, stylish meal. Or if you're into small plates, serve this as an appetizer.
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serves 4
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prep time: 10 minutes |
cook time: 11 minutes |
1 pound large carrots (about 4)
3 garlic cloves
salt
1/2 cup Italian parsley leaves
1/2 cup cilantro leaves
1/4 cup olive oil
1 teaspoon paprika
1 teaspoon ground cumin
3 tablespoons lemon juice
4 ounces pitted good-quality green olives
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Slice carrots about 1/4-inch thick. Put carrots and one of the garlic cloves in water to cover in a saucepan; add a good pinch of salt. Bring to a boil, then simmer, covered, until carrots are tender, about 10 minutes.
Meanwhile, mince parsley, cilantro, and remaining 2 garlic cloves by hand or in a food processor. In a wide saute pan or skillet, combine the oil, herb mixture, paprika, cumin, and lemon juice and cook over medium-low heat, stirring with a wooden spoon, until dark and fragrant, about 5 minutes. When carrots are cooked, drain and transfer them to the herb pan (discarding whole garlic). Add the olives and stir to coat carrots with herb mixture and to warm olives, about 1 minute. Season to taste with salt and serve warm or at room temperature. |
To make this a complete meal: grill or broil up some lamb chops, toast some pita bread, and you have a great midweek meal. Add radish, fennel and mint salad and you have a spectacular, but easy menu for a dinner party. Serve orange-almond cake for dessert.
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