Moroccan carrots was a standard in my mom’s summer kitchen. It is just one of those recipes that will always remind me of spending time on Lake Champlain in the summer. [For all I know she prepared them at other times of the year, but I will always think of Moroccan Carrots as synonymous with summer.] So will Tabbouleh and rice saladfor that matter.
While I spent my time fishing for lake perch, playing flashlight tag and attempting to learn how to play tennis, my mom effortlessly plannnned, cooked-for and executed amazing parties, casual get-togethers, luncheons and simple suppers on the porch with food that was both exciting and gourmet but at the same time approachable and casual, always with visual appeal and never lacking in flavor. With open doors, she always had room at the table for friends stopping by. My mom read The New Basics, The Nantucket Open House Cookbook and the Silver Palette as if they were textbooks. It was celebratory and sumptuous party food that was typified by full-flavor, yet it was totally down-home with just a twist on a familiar classic.
This week we are blissfully stay-cationing here in Vermont right on Lake Champlain. While my husband was off fishing for pickerels and my daughters were learning the art and science that is building the perfect water balloon, I was happy to get an unexpected “yes!” to my invitation for dinner on the porch. I just naturally thought it seemed like a perfect time to whip up some Moroccan carrots, slice some tomatoes and fire up the grill for our impromptu [and always welcome] guests.
Active Time: 25 minutes
Total Time: 25 minutes
Makes: 8 servings
Serving Size: 3/4 cup each
- 5 cups peeled and chopped carrots
- 1 clove garlic
- 1 teaspoon coarse kosher salt
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 2 tablespoons ground cumin
- 1 cup chopped parsley
- Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
- Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
- Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.