RFCJ RECIPE ARCHIVE
Posted by : Ruth Hegies Carrot Salad, Low-Fat Moroccan - pareve
This is from an article on low-fat seder recipes by Faye Levy in the Jerusalem Post Magazine of 7 April 1995. Low-Fat Moroccan Carrot Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 kilo (2 lb) medium carrots, peeled, sliced thin (6 mm/1/8 in. thick) 3 Tablespoons vegetable oil 2 medium onions, halved and sliced thin 1/2 teaspoon hot red pepper flakes 1 teaspoon ground cumin salt and freshly ground black pepper 3 Tablespoons strained fresh lemon juice In a saute' pan, cover carrots with water, cover and bring to a boil. Simmer over medium-high heat 5 minutes or until carrots are just tender. Remove carrots with slotted spoon. Pour liquid into a bowl. Dry saute' pan. Heat oil in pan from cooking carrots. Add onion and saute' over medium-high heat 2 minutes. Add 1/2 cup carrot cooking liquid, pepper flakes, cumin, salt and pepper. Bring to a boil, stirring. Reduce heat to low. Add carrots. Simmer uncovered 1 minute or until sauce coats carrots. Turn off heat, add lemon juice. Taste and adjust seasoning. Serve hot, warm or cold. Makes 8 servings. Ruth
