Pare and wash the carrots, cut into slices. Peel and slice the onions. Pour the carrot slices and the onions into a casserole, sprinkle with the olive oil, add the coriander, parsley and finely chopped garlic, dust with grated fresh ginger, cumin, paprika and saffron. Salt, pepper and stir, moisten with 13 tablespoons water, cover and cook in a hot oven (400F) for 1 1/2 hours. Serve chilled.
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4 1/2 lbs carrots
10 tbsp olive oil
1 lb onions
1 bunch fresh coriander
1 bunch parsley
4 cloves garlic, chopped
1 tsp fresh ginger, grated
pinch cumin
pinch paprika
pinch saffron
salt, pepper
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25
mn
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90
mn
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Keep an eye on the baking, add some water if necessary. You can flavor this dish by sprinkling with a lemon juice before serving.
