Cooked carrots salads, seasoned with herbs and spices are very present on Moroccan tables, served as a side to meat or fish. It is best to prepare them in advance to allow time to develop the flavors.
6 | carrots, peeled | 600 g | |
2 tbsp | extra virgin olive oil | 30 mL | |
1 clove | garlic, minced | ||
1 1/2 tbsp | lemonjuice, freshly squeezed | 1/2 lemon | |
1/2 tsp | ground cumin | 1 g | |
1/2 tsp | paprika | 2 g | |
1/4 tsp | cayenne pepper | 1 g | |
2 1/2 tbsp | fresh cilantro, finely chopped | 5 g | |
2 tbsp | Italian parsley, fresh, finely chopped | 12 g | |
1 pinch | salt | 0.1 g |
per 1 serving (170 g)
Amount % Daily Value |
Calories 120 |
Fat 7 g 11 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 100 mg 4 % |
Carbohydrate 14 g 5 % |
Fibre 5 g 18 % |
Sugars 6 g |
Net Carbs 9 g |
Protein 1 g |
Vitamin A 286 % |
Vitamin C 18 % |
Calcium 5 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 2 |
Fats | 1 ½ |