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Reviewed Moroccan Carrot Salad with Parsley and Roasted Lemon
"What an intriguing group of flavors! The only thing -- I didn't have ginger on hand, so I eliminated the cinnamon and used Pumpkin Pie Spice instead (contains cinnamon, ginger, nutmeg & allspice). This is a great side dish, but I made it for my lunch! I also used less of the cumin, and now I realize I forgot the pine nuts, but I have left-over and will throw them in next time.
The caution is -- make sure you have sweet carrots. Otherwise I was wondering how a touch of honey might alter the whole dish.
Loved the lemons that way!!!
Nice to branch out with the Moroccan twist of flavors. Thanks, Aarti! "
About Me
Musician & college instructor, who occasionally loves to cook.
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