Morrocan carrots

03 May 2021
moroccan carrots

This recipe really turns ordinary vegetables into something quite special. The carrots are boiled in water seasoned with orange, star anise and cinnamon and the onions are gently fried in cumin and paprika. All these amazing flavours are brought together at the end, served with crumbled feta and chopped herbs. Enjoy this as part of a mezze spread or add a grain like quinoa or pearl barley to make it a more filling main.



About 6 large carrots

1 orange or juice if you have it

1 Star anise

Small cinnamon stick

Olive oil

3 onions

½ tsp cumin

½ coriander

½ paprika

Pinch or turmeric

Fresh mint or coriander

100g feta cheese (about half a block)

Handfull of salad leaves


In a large saucepan, fill halfway with water and add the halved orange or a splash of OJ, the piece of cinnamon stick and a star anise. Bring to the boil.

While that's heating up, scrub the carrots, half lengthways and cut on a bias to create nice half moon angled slices about ½ cm thick. Add to the saucepan and cook until as soft as you like – they would traditionally be quite soft.

While the carrots are cooking, prepare the onions - sauté them in a large frying pan with a generous glug of olive oil until golden and add the spices for the last few minutes, get them as soft and golden as time allows.

Drain the carrots and add to the onion pan with another splash/squeeze of orange juice and let the flavours develop by cooking a few more minutes or leave to cool to room temperate.

Lay out a bed of salad leaves and tumble to carrots and onions on top. Serve with the chopped fresh herbs and top with crumbled feta.