Spicy Moroccan Carrot Salad: serves 24

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Divine.  Jen’s favorite way to eat carrots.

Estimated cost:

  • around $40 for all the ingredients for 24 people
  • however, you’ll most likely have all the spices, oil, and vinegar on hand, so the cost for just the fresh ingredients will be around $30 unless you’re growing these veggies in your garden

Time required: 10-20 minutes chopping, 20-30 minutes cooking; can be made up to 1 week ahead of time

Equipment:

  • stove/hotplate
  • pot for boiling carrots
  • very large frypan for sauteing onion
  • cutting board
  • knife

Ingredients:

  • For 24-serving carrot salad:
    • 12 pounds carrots
    • 6 medium onions, finely chopped
    • Enough olive oil to saute the onions in (~1 cup)
    • 18 garlic cloves (about 2.5-3 heads), finely chopped or crushed
    • 6 small japaleños or 4 small serrano peppers, finely chopped
    • 6 green onions, finely chopped
    • 1 teaspoon ground cloves
    • 1.5 teaspoons ground ginger
    • 4.5 teaspoons (1.5 tablespoons) ground cinnamon
    • 2 tablespoons ground sweet paprika
    • 2 tablespoons ground cumin
    • 1/4 cup white wine vinegar
    • 1/3 cup chopped preserved lemon*
    • up to 2 tablespoon sugar (to taste)
    • up to 1 tablespoon salt (to taste)
    • 2-3 cups cilantro leaves, chopped (1-2 regular bunches)
  • For topping:
    • 1 quart of Greek yogurt

*preserved lemons are delicious.  If you haven’t tried them in your cooking already, you’re missing out!  If you’re in the Portland area, you can buy a jar at New Seasons.  If you’d like to make it yourself, here’s a great recipe.  Just make sure you give yourself 3 weeks to wait for the lemons to be ready!

Steps:

  1. Cut the carrots into 1/2-inch thick pieces.  You can peel them if you want to, but I usually don’t.
  2. Put in a large pot and cover with salted water.  Bring to a boil, then turn down the heat and let it simmer for 10 minutes until tender but still slightly crunchy.  Drain in a colander and leave to dry.
  3. Meanwhile, chop the onions and saute in a very large frypan for 10 minutes on medium heat until soft and slightly brown.
  4. Add the chopped garlic and spicy peppers (jalapeño or serrano) and cook for 2 min.
  5. Add the cooked carrots to the onion.
  6. Add the rest of the ingredients except the yogurt.  (Only mix in the cilantro at this stage if you’re making it the day before the wedding.  Otherwise, keep the cilantro out for now, and mix it in the day before or day of the wedding.)  Stir it all together until the onions and carrots are thoroughly coated in the spices.
  7. Put into a bowl or container.  You can refrigerate this for up to 1 week.
  8. This will be served with the Greek yogurt on the side.

Bring the carrot salad along with the Greek yogurt to the wedding!  Please bring 2 serving spoons: one for the carrot salad, and one for the Greek yogurt.

NOTE that we’ve categorized this recipe as “gluten free.”  If you have a truly gluten-free kitchen (e.g., if you’re used to cooking for people with celiac disease), please let us know; otherwise, we’ll end up calling this “gluten almost-free” because of the risk of gluten contamination in most home kitchens.

Link to register for this recipe

Recipe from:

plenty

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