Carrots with Carrot Top Chermoula Dip
Carrots with Carrot Top Chermoula Dip
Morroccan Carrots with Carrot Green Chermoula
Carrots
1 bunch of local colorful carrots, with the greens still attached
Chermoula Sauce:
2 cloves garlic
1 packed cup of the leafy fronds from the carrot greens (not the stems)
¼ cup fresh parsley
¼ cup fresh cilantro leaves
1 sprig of mint (optional)
½ tsp. cumin
¼ tsp. paprika
Pinch of spicy pepper
Salt
¼ cup olive oil
Juice of 1 lemon
1/2 cup plain yogurt (can be non-fat)
6 glasses or Moroccan tea cups
Chop off the tops of the carrots, and scrub well. You can leave a little bit of a green tip at the top. Slice vertically in halves or quarters, depending on how big the carrots are.
Meanwhile, chop up the garlic to a fine paste. You can do this whole process quite quickly in a mini blender. Add the carrot greens and cilantro and keep blending. Add in the spices, a dash of salt, the olive oil and lemon juice, and blend until thoroughly combined. Add the yogurt and process a bit more.
Spoon the chermoula sauce into the Moroccan tea cups or tall glasses and then place a few carrots standing up in the cups.
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Meanwhile, chop up the 000-115 garlic to a fine paste. You can do this whole process quite quickly in a mini blender. Add the carrot greens and 1z0-451 cilantro and keep blending. Add in the spices, a dash of salt, the olive oil and lemon juice, and blend until 1z0-851 thoroughly combined. Add the yogurt and process a bit more.
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