I learned how to make these Moroccan carrots from my friend Debbie (she's not Moroccan but her husband is). They're authentically delicious year round! This Ashkenazi family is addicted!
2 lbs. carrots, peeled
3-4 garlic cloves, chopped finely
1/5 cup olive oil
1/4 cup white vinegar
1 tsp salt
chopped fresh (or dried) parsley
Peel carrots and cut off ends. Boil (whole) in water until easy to stick fork into, but not too soft.
Carrots should not be overcooked. Drain water.When cool, slice carrots and place in container. Add all other ingredients and gently toss. Serve warm or cold. You can make this salad ahead of time and it will keep for a few days in the fridge. *This recipe also calls for a healthy dash of Cumin (avoided during Pesach due to growing too close to wheat fields).
Looking for Allergy Friendly Passover Recipes and Tips?
A Taste of Freedom Cookbook
No Wheat, No Eggs, No Nuts,
No Fish, No Soy, No Corn