Name: Moroccan Carrot Salad
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 3 cups carrots (cut in ½-inch coins); ½ cup parsnip (cut in ½-inch coins); ¼ cup fresh cilantro (chopped and divided in two portions); Juice of 1 small lemon; Himalayan pink salt (to taste); 1-2 Tbsp. organic olive oil; 2 garlic cloves (slightly smashed); Black pepper (pinch); ½ tsp. crushed chili peppers; ½ tsp. ground coriander seed; ½ tsp. ground fenugreek seed; 2 tsp. pitted Kalamata olives (sliced)

Taking its spice cues from Morocco, this carrot and parsnip salad is an exotic eye-opener. Dispelling any preconceived notion you may have of cooked carrots, it’ll make you a true believer. First, you’ll steam carrots and parsnips until tender. Then you’ll brighten them with a splash of lemon and fresh cilantro and sauté quickly with garlic, coriander, fenugreek and crushed chili peppers. This out-of-this-world assemblage of seasonings elevates this side to craveable. Top with Kalamata olives and serve warm or cold.

0 from 0 votes

Moroccan Carrot Salad

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 4

Calories 96 kcal

Author Pau D'Elia

Ingredients

3 cups carrots cut in ½-inch coins
½ cup parsnip cut in ½-inch coins
¼ cup fresh cilantro chopped and divided in two portions
Juice of 1 small lemon
Himalayan pink salt to taste
1-2 Tbsp. organic olive oil
2 garlic cloves slightly smashed
Black pepper pinch
½ tsp. crushed chili peppers
½ tsp. ground coriander seed
½ tsp. ground fenugreek seed
2 tsp. pitted Kalamata olives sliced

Instructions

In steamer, steam carrots and parsnips about 45 minutes, or until tender.
In large bowl, add steamed vegetables and mix with lemon juice and pinch of salt.
Add half chopped cilantro, mix well and set aside.
In pan, heat olive oil and sauté garlic cloves for 2 minutes until fragrant.
Add coriander, fenugreek, chili pepper, black pepper and pinch salt; sauté for 1 minute.
Add vegetables and sauté for 1-2 minutes, stirring frequently.
Discard garlic and transfer vegetables to serving dish.
Sprinkle with fresh cilantro and olives.
Serve warm or refrigerate at least 30 minutes and serve cool or at room temperature.

Recipe Notes

Get the ingredients you need to make this elevated side!

Nutrition Facts

Moroccan Carrot Salad

Amount Per Serving

Calories 96 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 118mg5%

Potassium 406mg12%

Carbohydrates 14g5%

Fiber 4g16%

Sugar 5g6%

Protein 2g4%

Vitamin A 16298IU326%

Vitamin C 9mg11%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.