moroccan carrots

When I’m dreaming up a menu for dinner, sometimes I take the reverse approach: instead of worrying about the main dish, I pick an interesting side dish and then the whole thing falls together. This is a prime example. All you need is some juicy lamb chops and pita bread alongside (or couscous and salad for a vegetarian one) and dinner is done.

photo credit: malcolm wing

ingredients

1 pound large carrots
3 garlic cloves
kosher 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
2 ounces pitted green olives

directions

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 12 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 thickened and really fragrant, about 7 minutes. When carrots are tender, transfer them to the herb pan with a slotted spoon (discarding whole garlic). Add the olives and stir to coat carrots and olives well with cooked herb mixture, 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.