Sunday, June 13, 2010


WHAT COULD POSSIBLY ONE UP THESE HANDSOME CARROTS? Well if they were shredded and napped with a divine combination of olive oil, garlic, lemon juice, harissa, carraway and cumin seeds, sugar, paprika and mint...oh yes, a bit of feta...then THAT would surely one up them. Here is a sublime recipe that would make a perfect carry-to-a-picnic dish.


3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (a North African chile paste available in specialty markets- it's spicy!)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
¼ c.-1/2 c feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta just before serving. Serve at room temperature.

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