Recipe courtesy of Nancy Harmon Jenkins
- 5–6 medium-size carrots, peeled
- 1 clove garlic, chopped
- 1 teaspoon ground caraway seeds
- Sea salt to taste
- 1 tablespoon harissa (see recipe below)
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup extra-virgin olive oil
Using the large holes of a grater, grate the carrots into a bowl.
In a mortar, pound the garlic to a paste with the caraway and salt. Stir in the lemon juice and harissa, mixing well, then add the olive oil. Beat with a fork or a small wire whisk to amalgamate and immediately pour over the grated carrots. Set aside at room temperature for about 30 minutes to develop the flavors.
Nutritional information per serving:
Calories: 120 ⁄ Protein: 1 g ⁄ Carbohydrate: 6 g ⁄ Fiber: 2 g ⁄ Sodium: 210 mg
Saturated fat: 2 g ⁄ Polyunsaturated fat: 8 g ⁄ Monounsaturated fat: 1 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
Recipe courtesy of Joyce Goldstein
- 2 small dried ancho or nora chiles, ground, or 1 tablespoon ancho chile powder
- 2 teaspoons ground coriander
- 1 teaspoon ground caraway
- ½ teaspoon cayenne or ground hot pepper
- 1 teaspoon salt
- 4 to 5 cloves of garlic, minced
- 3 to 4 tablespoons olive oil
Combine the spices, the salt, the garlic, and some olive oil.
Tunisian Carrots: The Essential Mediterranean, by Nancy Harmon Jenkins (HarperCollins, 2003).
Harissa: Joyce Goldstein
Reproduced from the October 2007 Healthy Kitchens, Healthy Lives conference, The Culinary Institute of America.
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