Moroccan Carrots and Beets

These are classics in moroccan households. Although everyone has a slightly different way of seasoning them, the universal move is to use to crinkle cutter to slice them. If you ask me, it's totally mandatory 👌

Moroccan Carrots

• 5 large carrots, peeled

• 1/2 cup cilantro leaves, chopped

• 3 cloves garlic, minced

• 1 tsp harissa

• 1/4 cup olive oil

• 1/2 lemon, juiced

• Salt and pepper, to taste

Moroccan Beets

• 2 lb beets, peeled

• 1 shallot, minced

• 1/2 cup cilantro leaves, chopped

• 1/4 cup olive oil

• 1/2 lemon, juiced

• 1/2 tsp cumin

• Salt and pepper, to taste

DIRECTIONS:

1. In two separate pots, bring carrots and beets, covered with water, to a boil. Lower heat to medium low and let it boil until a knife can run through.

2. Remove from water. Let the beets and carrots cool down.

3. Once cool, slice carrots and cube the beets using a crinkle cutter.

4. Season them with the rest of the ingredients and store in the fridge.

For full video, click here.

Enjoy,

Guila