Best 4 North African Spiced Carrot And Parsnip Salad Recipes

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Experience the vibrant flavors of North Africa with our delectable recipe for spiced carrot and parsnip salad! This tantalizing dish combines the sweetness of carrots and parsnips with a captivating blend of aromatic spices, creating a symphony of flavors that will tantalize your taste buds. With its vibrant colors and refreshing taste, this salad is a perfect accompaniment to grilled meats, fish, or as a standalone light meal.

Check out the recipes below so you can choose the best recipe for yourself!

NORTH AFRICAN SPICED CARROTS



North African Spiced Carrots image

This is from Eating Well, Fall 2004 issue. I have always despised cooked carrots, but have found it's because I don't like them with added sugars or brown sugars and I really hate them mushy. This is the first cooked carrot recipe that I really like and have made it repeatedly. I modified the original recipe so that the carrots are cooked to the bare minimum, and I've bumped up a couple of the seasonings to my tastes. I use a smoked paprika that's a little spicy, which is wonderful in this, but you could use whatever you have on hand. I've also just used "baby" carrots as a timesaver.

Provided by bikerchick

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, to taste
3 cups sliced carrots (4 medium-large)
1 lemon, zest of
1/4 cup chopped parsley

Steps:

  • Heat oil in large non-stick skillet over medium heat.
  • Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
  • Add water, lemon juice and salt.
  • Bring to a simmer.
  • Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
  • Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
  • Stir in parsley and lemon zest.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 58.3, Fat 2.8, SaturatedFat 0.4, Sodium 97.6, Carbohydrate 8.5, Fiber 2.5, Sugar 3.4, Protein 1.1

NORTH AFRICAN CARROT SALAD



North African Carrot Salad image

Almost anything with feta is good in my book. When I saw this recipe on SmittenKitchen.com I just had to share. Who doesn't need another version of carrot salad? If you don't have harissa at your local market, just make your own: Recipe #10251.

Provided by strawberrybird

Categories     Vegetable

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 13

3/4 lb carrot, peeled, trimmed, and grated
4 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ground caraway
1/2 teaspoon ground cumin
1/2 teaspoon paprika
3/4 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup feta, crumbled
1/4 cup toasted pine nuts (optional)

Steps:

  • In a small skillet, heat the oil over medium heat. Saute the garlic, caraway, cumin, paprika, harissa, and sugar until fragrant, about 2 minutes.
  • Remove from heat. Add lemon juice and stir. Pour over the carrots, add the herbs, and mix. Add more harissa if needed.
  • Let sit for 1 hour, then add the feta and pine nuts if using. Serve.

Nutrition Facts : Calories 526.9, Fat 43.7, SaturatedFat 15, Cholesterol 66.8, Sodium 960.7, Carbohydrate 24.3, Fiber 5.8, Sugar 12.5, Protein 12.9

CARROT AND PARSNIP SALAD



Carrot and Parsnip Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 or more servings

Number Of Ingredients 11

4 carrots, about 1 pound
3 parsnips, about 1 pound
1/2 cup chopped scallions or green onions
2 teaspoons finely minced garlic
1 tablespoon mustard, preferably the Dijon type
3 tablespoons red-wine vinegar
1/4 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup corn, peanut or vegetable oil
4 tablespoons finely chopped parsley

Steps:

  • Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
  • Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
  • Combine the grated carrots, parsnips and scallions in a mixing bowl.
  • In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
  • Pour the sauce over the carrots and parsnips and blend well.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams

NORTH AFRICAN SPICED CARROT AND PARSNIP SALAD



North African Spiced Carrot and Parsnip Salad image

Categories     Carrot

Number Of Ingredients 14

1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
3 pieces large carrots
3 pieces large parsnips
1/4 cup fresh lemon juice
1 tablespoon honey
3/4 teaspoon harissa
1 piece salt and freshly ground pepper to taste
6 tablespoons EVOO
1/2 cup shelled pistachio nuts, toasted and coarsely chopped
2/3 cup raisins
1/4 cup chopped fresh cilantro or mint

Steps:

  • In a small, heavy fry pan over medium low heat, toast the cinnamon, cumin, coriander and ginger, stirring constantly, until fragrant , about 2 minutes. Remove from the heat and let cool to room temp
  • Peel carrots and parsnips and shred them
  • n a small nonfactive bowl, whisk together the toasted spices, lemon juice, honey, harissa and 1/2 tsp salt. Slowly whisk in the olive oil until well blended to make a dressing. Taste and adjust the seasonings.
  • In a bowl, stir together the pistachios and a pinch of slat. Add the carrots and parsnips, raisins, 1/2 tsp salt, several grinds of pepper and the dressing and toss wll. Taste and adjusting the seasonings. Transfer the salad to a platter or serving bowl, sprinkle with the cilantro and serve immediately.

Tips:

  • For the best flavor, use fresh, organic carrots and parsnips.
  • If you don't have ground coriander or cumin, you can use whole seeds and grind them in a spice grinder or mortar and pestle.
  • Feel free to adjust the amount of cayenne pepper to taste. If you like it spicy, add more. If you prefer a milder flavor, use less.
  • The salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This North African spiced carrot and parsnip salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The salad is a good source of vitamins A, C, and K, as well as fiber. It is also a good source of antioxidants, which can help protect your cells from damage.

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