Moroccan Carrots

Flushing, Queens is a very interesting place.  You can buy live poultry there – and maybe even a sheep or lamb.  You can find about 10 types of Bok Choy in the local supermarket as well as a huge fruit that could literally kill someone if they happen to be standing under the tree when it falls.  You can find countless types of granite, tiles, chandeliers and more.  It’s industrial and residential; it’s high technology and very ethnic; it’s old world and new world.  It’s a unique place.


Madonna’s original home is not far from Flushing, it later became a shul and Jewish womens’ center.  There are Magen David stars still visible on the facade.  Flushing used to host a large Jewish Community.  Today it still has the Franklin Rehabilitation Center which is Kosher and employs our very own Reb Shaul as their Chaplain.

One time on his way home from the Franklin Center, Shaul, discovered a Farmers market right in the heart of Flushing.  Bike trips with the kids on Fridays to the Farmer’s market soon became a routine.  Purple haze carrots, fresh garlic, radishes that burn the tongue and kale began to visit our home regularly.  The carrots are amazing and needed to be used (read: sanctified) in just the right way.  Moroccan Carrot Salad was resurrected from the pool of gourmet recipes I slowly dropped along the way in search of easy crown pleasers.  In truth the carrots are pretty easy and people love them.

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The Carrots need to be trimmed and cleaned but not necessarily peeled, especially if you buy them so fresh.  They should be chopped into small coin sized pieces.

Once chopped the carrots should be dropped into boiling water for about 10 minutes or until soft enough to be punctured and lifted from the pot by the tip of a knife.

IMG_20140815_122716 (2)  You do not want to over-boil the carrots.  The cooked carrots should be drained and placed into a bowl.

Now it’s time to start seasoning!  Combine olive oil, fresh chopped garlic, fresh lemon juice, cumin, ground pepper, and paprika.  Pour this delicious nectar over the carrots.

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Enter Ms. Parsley.  She will enhance this dish immeasurably.  The fresher, the better.  Garnish the carrots with fresh parsley, stir and enjoy or refrigerate.  One thing that is great about this salad is that it actually tastes even better the next day!

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1 lb carrots

1/2 tsp salt
1 clove of garlic chopped

Juice of 2 lemons

Freshly ground pepper to taste

1 tsp cumin

1/2 tsp paprika

1/4 cup olive oil

1/2 cup chopped parsley

Simple instructions:

Clean and chop carrot, boil for 10 minutes until tender but not too soft.  Mix all other ingredients except the parsley.  Garnish with chopped parsley.  Refrigerate and enjoy.