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Moroccan Carrots: Submitted by: Marguerite Martin | Date Added: 12 Jan 2012
Listed in: Vegetables & Side Dishes

1 lb carrots

1 Tbs butter
cup slivered almonds

1 Tbs sugar
1/8 tsp ground coriander
1/8 tsp cinnamon
tsp cumin
Pinch of cayenne pepper

Cooking Instructions

4 Servings
Hands-on Time: 20 minutes
Total time: 40 minutes

This is one of Meg's favorite carrot recipes.

1) Slice carrots and cook in boiling salted water until tender, about 20 minutes.

2) Drain. Melt butter in the hot pot, add almonds and cook over medium-low heat, stirring, until light gold, about 3 minutes.

3) Add carrots, sugar, coriander, cinnamon, cumin, cayenne, and 1 tsp salt. Cook, stirring, over low heat until most of the liquid has evaporated and carrots are shiny and glazed, about 3 to 5 minutes.

Based on a recipe card from First for Women.

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