Chermoula Carrots
Chermoula is a randy Moroccan marinade that sparks up just about anything—fish, poultry, meat, vegetables. Parts of the recipe are purposefully vague; in other words, vary it as you like (Moroccans do).
Ingredients
2 cloves garlic (large, medium or small: your call)
1 tsp. salt
1 to 2 tsp. sweet, hot or smoked paprika
1 to 2 teaspoons cumin (preferably freshly-ground and toasted in a dry pan)
Juice and grated zest of 1 large lemon
About 3 Tbsp. olive oil
4 Tbsp. chopped cilantro
Salt and pepper
1 pound carrots (either stored-over from winter or new-season baby carrots)
Directions
Mince garlic, sprinkle it with 1 teaspoon salt and use a fork or the flat of a knife to press it into a paste. Combine with paprika, cumin, lemon, olive oil and cilantro, plus additional salt and some pepper to taste.
Bring a pot of salted water to boil. Halve carrots lengthwise and crisscrosscut them into bite-size triangular chunks. (This creates lots of cut surface to soak up the sauce.) Blanch carrots a few moments—long enough to take away the hard crunch but not to get soft. Drain, let stand a few moments and then toss warm carrots with chermoula.
Let stand at least 15 minutes before serving.
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