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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>

Ingredients

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

Method
  • 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.

Note:

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

 
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