Best 3 North African Spiced Carrot And Parsnip Salad Recipes

Embark on a culinary journey to North Africa with this tantalizing spiced carrot and parsnip salad. This vibrant dish, bursting with aromatic spices and fresh flavors, is a delightful blend of sweet, savory, and tangy notes. Roasted carrots and parsnips, caramelized to perfection, are tossed with a medley of spices, including cumin, coriander, paprika, and a hint of cayenne pepper, creating a harmonious balance of warmth and zest. The addition of fresh herbs, such as cilantro and parsley, adds a refreshing touch, while a squeeze of lemon juice brightens up the flavors, cutting through the richness of the roasted vegetables. This versatile salad can be served as a refreshing side dish, a light lunch, or even as a topping for grilled meats or fish. It's a delightful fusion of North African spices and wholesome vegetables, offering a healthy and flavorful culinary experience.

Here are our top 3 tried and tested recipes!

NORTH AFRICAN CARROT SALAD

North African Carrot Salad image

Almost anything with feta is good in my book. When I saw this recipe on SmittenKitchen.com I just had to share. Who doesn't need another version of carrot salad? If you don't have harissa at your local market, just make your own: Recipe #10251.

Provided by strawberrybird

Categories Vegetable

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb carrot, peeled, trimmed, and grated
4 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ground caraway
1/2 teaspoon ground cumin
1/2 teaspoon paprika
3/4 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup feta, crumbled
1/4 cup toasted pine nuts (optional)

Steps:

In a small skillet, heat the oil over medium heat. Saute the garlic, caraway, cumin, paprika, harissa, and sugar until fragrant, about 2 minutes.
Remove from heat. Add lemon juice and stir. Pour over the carrots, add the herbs, and mix. Add more harissa if needed.
Let sit for 1 hour, then add the feta and pine nuts if using. Serve.

Nutrition Facts : Calories 526.9, Fat 43.7, SaturatedFat 15, Cholesterol 66.8, Sodium 960.7, Carbohydrate 24.3, Fiber 5.8, Sugar 12.5, Protein 12.9

CARROT AND PARSNIP SALAD

Carrot and Parsnip Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 or more servings

Number Of Ingredients 11

Ingredients

4 carrots, about 1 pound
3 parsnips, about 1 pound
1/2 cup chopped scallions or green onions
2 teaspoons finely minced garlic
1 tablespoon mustard, preferably the Dijon type
3 tablespoons red-wine vinegar
1/4 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup corn, peanut or vegetable oil
4 tablespoons finely chopped parsley

Steps:

Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
Combine the grated carrots, parsnips and scallions in a mixing bowl.
In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
Pour the sauce over the carrots and parsnips and blend well.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams

NORTH AFRICAN SPICED CARROTS

North African Spiced Carrots image

This is from Eating Well, Fall 2004 issue. I have always despised cooked carrots, but have found it's because I don't like them with added sugars or brown sugars and I really hate them mushy. This is the first cooked carrot recipe that I really like and have made it repeatedly. I modified the original recipe so that the carrots are cooked to the bare minimum, and I've bumped up a couple of the seasonings to my tastes. I use a smoked paprika that's a little spicy, which is wonderful in this, but you could use whatever you have on hand. I've also just used "baby" carrots as a timesaver.

Provided by bikerchick

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, to taste
3 cups sliced carrots (4 medium-large)
1 lemon, zest of
1/4 cup chopped parsley

Steps:

Heat oil in large non-stick skillet over medium heat.
Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
Add water, lemon juice and salt.
Bring to a simmer.
Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
Stir in parsley and lemon zest.
Serve hot or at room temperature.

Nutrition Facts : Calories 58.3, Fat 2.8, SaturatedFat 0.4, Sodium 97.6, Carbohydrate 8.5, Fiber 2.5, Sugar 3.4, Protein 1.1

Tips:

Choose fresh, tender vegetables. The fresher the vegetables, the tastier the salad will be. Look for carrots and parsnips that are firm and free of blemishes.
Peel the vegetables before roasting. Peeling the vegetables will help them roast evenly and prevent them from browning too much.
Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor.
Season the vegetables with a flavorful spice blend. The spice blend used in this recipe is a combination of cumin, coriander, paprika, and cayenne pepper. You can adjust the amount of each spice to suit your taste.
Let the vegetables cool before assembling the salad. This will help prevent the salad from becoming watery.
Use a variety of textures in the salad. The roasted vegetables, toasted nuts, and fresh herbs all add different textures to the salad.
Dress the salad with a simple vinaigrette. A simple vinaigrette made with olive oil, vinegar, and salt and pepper is all you need to dress this salad.

Conclusion:

This North African-spiced carrot and parsnip salad is a delicious and healthy side dish or main course. It's perfect for a light lunch or dinner, and it's also great for potlucks and picnics. The roasted vegetables are tender and flavorful, and the spice blend adds a warm and exotic touch. The salad is also packed with nutrients, thanks to the carrots, parsnips, and nuts. So next time you're looking for a healthy and delicious salad, give this one a try. You won't be disappointed!