Moroccan Spiced Carrots

Difficulty:

1/5

Ease of Preparation: Easy

Yield: Serves 4-6

Chef Pino Di Cerbo, world’s greatest Veg Head, loves his veggies almost as much as he loves trying recipes from around the world! It’s carrots three ways in this exotic Moroccan spiced dish! Purple carrots are roasted with spicy harissa and honey, while orange carrots are glazed in carrot juice and ras el hanout! A carrot green salad rounds out everything!

Ingredients:

Roasted Purple Carrots:

1 ½ tablespoons (22 ml) harissa
1 tablespoon (15 ml) argan oil
1 tablespoon (15 ml) honey
8 ounces (227 g) small to medium purple carrots, scrubbed
Salt and pepper

Glazed Carrots:

8 ounces (227 g) orange carrots, peeled
2 cups (470 ml) carrot juice
½ – inch (1.25 cm) knob ginger, peeled and grated on a rasp
1 tablespoon (15 ml) ras el hanout
1 teaspoon (5 ml) brown sugar
4 ounces (113 g) butter, cold, cubed
Salt

Carrot Green Salad

3 cups (710 ml) carrot greens
Salt and pepper
½ cup (120 ml) argan oil
⅛ cup (30 ml) blood orange juice
1 cup (240 ml) grated ricotta salatta

Method:

For the Roasted Purple Carrots:

Preheat oven to 350 F (175 C)

In a large bowl, combine the harissa, argan oil, and honey, stirring to make a paste.

Add the purple carrots and toss to coat well. Season with salt and pepper.

Turn the coated carrots out onto a lined baking tray and roast until tender and caramelized, 20-25 minutes.

For the Glazed Carrots:

Cut the carrots in oblique – make a cut on the bias, quarter turn the carrot and cut again to get roughly 1-inch (2.5 cm) pieces with offset exposed surface areas.

In a large saucepan over medium-high heat, bring the carrot juice to a simmer.

Add the carrots to the simmering juice, along with the ginger, ras el hanout, and brown sugar.

Add the butter, a few cubes at a time, swirling the pan to create a thick, clinging sauce.

Once all the butter has been incorporated, season with salt.

For the Carrot Green Salad:

Add the carrot greens to a bowl and season with salt and pepper.

Drizzle in the argan oil and blood orange juice and toss to combine.

To Assemble:

Plate the Roasted Purple Carrots in the center of a plate. Spoon some Glazed Carrots to one side and a handful of the Carrot Green Salad on the other.

Sprinkle the ricotta salatta over everything, drizzle additional carrot glaze around the plate and serve immediately.