Tunisian Carrots

Caraway seeds and Harissa sauce are often found in the cuisines of North Africa.  Here they are combined with cooked carrots and make a perfect addition to an array of appetizers or mezes or they can be served as a side dish.  They can be made in advance and served hot or at room temperature which is perfect for entertaining.  Enjoy

Tunisian Spiced Carrots

1 pound carrots, thinly sliced

1 teaspoon whole caraway seeds

½ Tablespoon of Harissa, to taste

2 large cloves of garlic, minced

2 Tablespoons extra virgin olive oil

1 or more teaspoons red wine vinegar

Kosher salt to taste

Freshly ground black pepper to taste

Fresh mint, finely chopped for garnish-optional

1. Add ½ inch of water to a 3 quart saucepan. Lightly salt the water.
2. Add carrots and cook over moderate heat until tender when pierced with a fork.       This should take 10-15 minutes.
3. Drain the carrots and place in a serving bowl.
4. Add the caraway seeds and harissa to the carrots and gently stir with a rubber spatula or wooden spoon.
5.  Meanwhile, combine the remaining ingredients in a small, screw-top jar and shake to thoroughly combine. Let the dressing rest for 30 minutes, if possible to allow the garlic to infuse the oil.
6.  Pour dressing over carrots and toss well. Sprinkle with mint, if using, and serve.

Serves 4 as a meze or side dish