Carrot Moroccan Style

Portion Size: ½ cup carrots

Ingredients: Yields: 8 servings

Ingredients Notes: 
4 cups medium carrots Washed, peeled and sliced in ¼ -inch rounds
1 cup water
¼ teaspoon cayenne pepper
3 teaspoons ground cumin
1 tablespoon honey
3 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon dried mint leaves 


Steps:Directions: Critical Control Point /Quality Assurance
1Steam carrots in water covered until just tender, approximately 6 minutes.Cook until internal temperature reaches 135°F.
2In a medium sized bowl, mix cayenne, cumin, honey and lemon juice.
3Whisk in olive oil.
4Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm.

Variations: Carrots can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor. 

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used.  Cold holding at 41°F or colder or using time alone (less than four hours). 

Jacqueline Larson M.S., R.D.N. and Associates