Green Beans & Carrots in Charmoula Sauce

           Intermediate, Recipes, Sides
Green Beans & Carrots in Charmoula Sauce
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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