A NOMVEX RECIPE
Moroccan carrots with chermoula
Plant-based2 servings≈ 30 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Carrots460 g
- Garlic8 g
- Fresh coriander30 g
- Parsley20 g
- Lemon juice35 ml
- Ground cumin3 g
- Paprika3 g
- Olive oil25 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Slice carrots and boil for 12 minutes until tender.
Chop garlic, coriander and parsley; mix with lemon, cumin, paprika and oil.
Drain carrots and toss with dressing; let cool slightly before serving.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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