• Ingredients: 25
  • Serves: 2

Moroccan-style carrots with carrots, cut diagonally into 1/4-inch-thick slices, small garlic clove, minced, olive oil, ground cumin, ground cinnamon, sugar, of cayenne, fresh lemon juice, or to taste.

Ingredients

  • 1/2 lb. carrots, cut diagonally into 1/4-inch-thick slices
  • 1 small garlic clove, minced
  • 1 1/2 tbsps. olive oil
  • 1/4 tsp. ground cumin
  • 1/8 tsp. ground cinnamon
  • 1/2 tsp. sugar
  • a pinch of cayenne
  • 2 tsps. fresh lemon juice, or to taste

For the sauce

  • 1 cup chopped onion
  • 2 tbsps. unsalted butter
  • 3 tbsps. dry red wine
  • a 28-ounce can plum tomatoes, drained and chopped
  • 1/8 tsp. sugar
  • 1/4 tsp. crumbled dried rosemary
  • 1/2 tsp. dried orégano, crumbled
  • 1/8 tsp. dried hot red pepper flakes, or to taste

For the rolls

  • 1/4 cup minced fresh parsley leaves

Assembly

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender.

    For this step you will need

  2. Step 2 In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture.

    For this step you will need

  3. Step 3 Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

    For this step you will need

Nutrition information

Calories 144 Carbohydrates 13 g (4%)
Fat 11 g (16%) Protein 1 g (2%)
Saturated Fat 1 g (7%) Sodium 79 mg (3%)
Polyunsaturated Fat 1 g Fiber 3 g (14%)
Monounsaturated Fat 7 g Cholesterol 0