Moroccan carrots

Adapted from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook

If you use the tri-color carrots that have started turning up in supermarkets and Trader Joe's, the result is gorgeous.

Serves 4 to 6.


6 large carrots or 8-10 slimmer carrots, peeled

Kosher salt

1 garlic clove, minced

1/4 cup olive oil

1/4 cup orange juice

2 tablespoons lemon juice

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoon Aleppo pepper or red chile flakes

1 teaspoon ground cumin

1. Put the carrots in a large, deep skillet, just barely cover with water and add a pinch of salt. Cook over medium-high heat until the carrots are just beginning to soften, 8 to 12 minutes depending on the thickness of the carrots. Remove the carrots with a slotted spoon and set aside; reserve the cooking liquid. When they are cool enough to handle, cut thicker carrots into half-inch-thick half-moons about and slice slimmer carrots into discs and set aside.

2. Simmer the carrot-cooking liquid until reduced and almost syrupy, about 15 minutes. Add the garlic and cook for about 1 minute more.  Off the heat, add the oil, orange juice, lemon juice, cilantro, mint, Aleppo pepper, cumin and 1 teaspoon salt. Whisk well to combine. Toss the carrots in the mixture and refrigerate before serving.