Moroccan Carrot Salad by Paula Shoyer

In December 2018, our family went to Morocco for vacation and took a cooking class outside Marrakesh. For years I had chopped my carrots for this salad into circles, but our teacher, Chef Tariq, said that the classic method is to cut the carrots into cubes.

Recipe by Paula Shoyer
(www.thekosherbaker.com)

In December 2018, our family went to Morocco for vacation and took a cooking class outside Marrakesh. For years I had chopped my carrots for this salad into circles, but our teacher, Chef Tariq, said that the classic method is to cut the carrots into cubes.

GLUTEN-FREE, PARVE, PASSOVER, VEGAN

HANDS-ON TIME: 6 Minutes, tastes best if chilled for 1 hour
TIME TO PRESSURE: 12 Minutes
COOKING TIME: 2 Minutes

BUTTON TO USE: Pressure Cook
RELEASE TYPE: Quick Release

ADVANCE PREP: May be made 2 days in advance

Serves 8–10

Ingredients
1 cup (236ml) water
2 pounds (907g) carrots, peeled and trimmed, very long ones cut in half to fit inside the pot
1/4 cup (59ml) extra virgin olive oil
2 large cloves garlic, crushed
1/4 cup (59ml) fresh lemon juice, from 1 to 2 lemons
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon black pepper, or more to taste
3/4 cup (18g) cilantro leaves, dried well, chopped roughly

 

Instructions:

  • Place the steam rack inside the inner pot and add the water. Pile the carrots on top of the rack, the thickest ones at the bottom. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 2 minutes.
  • While the carrots are cooking, place the oil and garlic into a small bowl and stir. In a large bowl, place the lemon juice, cumin, salt, and pepper and stir. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
  • Place the carrots into a colander and rinse with cold water. Place on a clean dishtowel to dry. Once the carrots are cool enough to handle, slice each in half the long way, and then into quarters the long way (for skinny carrots, just halve). Slice into ½- to ¾-inch (1.2cm to 2cm) cubes and place into the large bowl. If your carrots are very thick, slice lengthwise into thirds. Stir.
  • Strain the oil over the carrots, discarding the garlic, and mix well. Taste and add more salt and pepper if needed. Add the cilantro and mix again. Place into the fridge for at least 1 hour for the flavors to come together. Mix again and serve.

Check out Paula Shoyer’s cookbook: The Instant Pot Kosher Cookbook 

In May, Paula Shoyer led a virtual cooking event for AMIT for Shavout. Click here for a recording of the demo!

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