Glazed carrot salad

Glazed carrot salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
600g carrots
4 tablespoons extra-virgin olive
2 tablespoons granulated sugar
1/4 teaspoon ground ginger
1 tablespoon finely chopped coriander

Method

  1. Peel 600g carrots and cut into long batons. Cook them in boiling salted water until tender then drain in a colander. Heat 4 tablespoons extra-virgin olive oil and 2 tablespoons granulated sugar in a large frying pan over medium heat for a few minutes, then add the carrots, 1/4 teaspoon ground ginger and 1 tablespoon finely chopped coriander. Cook, carefully stirring for 5 minutes. Transfer to a plate, serve hot or cold.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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