North African Spiced Carrots with Marsala

Ingredients

In this North African adaptation, the original Italian Carote al Marsala is transformed by incorporating traditional North African spices such as cumin, coriander, and cinnamon. These spices add a distinct flavor profile that is characteristic of North African cuisine. Additionally, the dish is cooked until the carrots are tender yet still retain a slight crunch, which is a departure from the softer texture typically associated with the Italian version. We alse have the original recipe for Carote al Marsala, so you can check it out.

• 500 grams (1.1 lbs) carrots, peeled and cut into batons 500 grams (1.1 lbs) carrots, peeled and cut into batons
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup (120 ml) Marsala wine 1/2 cup (120 ml) Marsala wine
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the carrots to the skillet and sauté for 5 minutes until they start to soften.
3. 3.
   In a small bowl, mix together the cumin, coriander, cinnamon, paprika, and cayenne pepper.
4. 4.
   Sprinkle the spice mixture over the carrots and stir well to coat.
5. 5.
   Pour in the Marsala wine and honey, and season with salt and pepper.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the carrots are tender but still slightly crisp.
7. 7.
   Remove the lid and continue cooking for an additional 5 minutes to allow the sauce to thicken.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Transfer the carrots to a serving dish, garnish with fresh cilantro or parsley, and serve hot.

Treat your ingredients with care...

• Carrots — Make sure to cut the carrots into batons of similar size to ensure even cooking.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Serve the carrots as a side dish alongside grilled meats or as a topping for couscous or rice.
• If Marsala wine is not available, you can substitute it with a sweet red wine or even a fruity white wine.
• To enhance the sweetness, you can sprinkle a pinch of brown sugar over the carrots before adding the spices.

Serving advice

Serve the North African Spiced Carrots with Marsala as a side dish or appetizer. They pair well with grilled chicken or lamb, and can also be enjoyed on their own as a flavorful vegetarian option.

Presentation advice

Arrange the carrots on a platter, drizzle any remaining sauce over the top, and garnish with fresh cilantro or parsley. The vibrant orange color of the carrots, combined with the aromatic spices, will create an eye-catching and appetizing presentation.