The Farmers Market at the X
| Tuesdays 12:30 - 6 p.m. May - 3rd Week of November Cyr Arena, Forest Park, Springfield, MA Click Here for Important Parking Information & Directions |
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| moroccan carrots |
18-24 BABY CARROTS WITH ¼” STEM ATTACHED, SCRUBBED AND HALVED LENGTHWISE
1 CLOVE GARLIC, CRUSHED
PINCH OF SALT
¼ TSP. GROUND CUMIN
¼ TSP. PAPRIKA, HOT OR MILD
DASH GROUND CINNAMON
PINCH OF CAYENNE PEPPER
2 ½ TABLESPOONS FRESH LEMON JUICE
¼ CUP OLIVE OIL
1 TABLESPOON CHOPPED PARSLEY.
Combine carrots, garlic and pinch of salt in a large sauté pan. Add water to cover, bring to a boil, and
simmer briskly over medium eat until tender, 3-4 minutes. Drain and cool to room temperature.
Transfer the carrots to a nonreactive dish large enough to hold them without overlapping too much. Toss
with the cumin, paprika, cinnamon and cayenne. Add the lemon juice, oil and parsley, toss again and set
aside to marinate for at least one hour. May be refrigerated for up to 3 days holding out the parsley until just
before serving.
1 CLOVE GARLIC, CRUSHED
PINCH OF SALT
¼ TSP. GROUND CUMIN
¼ TSP. PAPRIKA, HOT OR MILD
DASH GROUND CINNAMON
PINCH OF CAYENNE PEPPER
2 ½ TABLESPOONS FRESH LEMON JUICE
¼ CUP OLIVE OIL
1 TABLESPOON CHOPPED PARSLEY.
Combine carrots, garlic and pinch of salt in a large sauté pan. Add water to cover, bring to a boil, and
simmer briskly over medium eat until tender, 3-4 minutes. Drain and cool to room temperature.
Transfer the carrots to a nonreactive dish large enough to hold them without overlapping too much. Toss
with the cumin, paprika, cinnamon and cayenne. Add the lemon juice, oil and parsley, toss again and set
aside to marinate for at least one hour. May be refrigerated for up to 3 days holding out the parsley until just
before serving.
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