Ingredients:
1 large clove garlic, peeled
¾ cup fresh cilantro
1/3 cup fresh flat-leaf parsley
2 Tablespoons Extra-virgin olive oil
1 Tablespoon fresh lemon juice
¼ teaspoon sweet or hot paprika
¼ teaspoon cumin seeds, toasted and ground
Sea salt
¾ lb. slender green beans, trimmed
¾ lb. carrots, peeled and cut into thin 4-inch-long sticks
Freshly ground black pepper
Directions:
Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and ¼ teaspoon salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.
In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.
Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.
Makes 4 servings
This recipe was inspired in whole or in part by Fine Cooking
Latest Discussion
- Re: 30 day detox program using this site for recipes, help?
by: simplydawn
November 12, 2015, 17:20 - Re: corn flakes on anti-candida?
by: Pattyalthealth
August 3, 2013, 11:52
Calendar
Search by Ingredient
Top Rated
- Thai Veggie Wraps (93%)
- Cashew Dreamcake (93%)
- Shrimp Cocktail (93%)
- Fall Fruit Salad (90%)
- Herbed Quinoa (90%)