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Recipe for family meals :

Moroccan Carrots

Following my appeal for carrot recipes with a difference, I was sent this one by Stephen Hill an ex-pat Brit now living in Canada. Stephen says it is adopted from a Moroccan chicken recipe hence the name.

If you have a good carrot recipe why not email it to me <click here>


24 baby carrots
2 tbsp brown sugar
1 tsp nutmeg
juice of half a lemon
12 dates, chopped
water for simmering

  • Top and tale the carrots leaving part of the stem (for presentation)
  • Place carrots in a saute pan with a small quantity of water and add all the other ingredients.
  • Simmer for ten minutes until the water disappears and the carrots are tender and glazed.


Add more water if necessary to complete cooking of carrots, or if all the water has not evaporated increase heat being careful not to burn.

Serves 4 to 6

Stephen Hill