I tasted a Moroccan Carrot Spread at the Duluth Whole Foods Co-op and loved the creamy texture and sweet carrot taste with spices. So I looked for a similar recipe on-line and found this one from Paulette Mitchell, a culinary instructor, and author of 10 cookbooks, including her 15-Minute Gourmet cookbook series. The list of ingredients was nearly identical to the one at the Co-op, but her recipe did not include parsley, so I added it to this recipe. The key to the creamy texture is cooking the carrots until they are very tender. I had never tried cooking carrots in the microwave before, and I have to admit that it was much quicker than my usual stove-top method.
|Food processing the ingredients|