This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
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I remember eating these a lot in Fez a few years ago, and have made them every since. Great way to make carrots and onions a little more exciting!
About 6 large carrots
An orange or juice if you have it
Star anise
Small piece of cinnamon stick
Olive oil
3 onions
½ tsp cumin
½ coriander
½ paprika
Pinch or turmeric
Fresh mint or coriander
Scrub (or peel if you want) the carrots, half lengthways and cut on a bias to create nice half moon angled slices about ½ cm thick, cook in seasoned water with halved orange or a splash of OJ, the piece of cinnamon stick and a star anise until as soft as you like – they would traditionally be quite soft.
While the carrots are cooking, prepare the onions - sautee them in a large frying pan with a generous glug of olive oil until golden and add the spices for the last few minutes, get them as soft and golden as time allows.
Drain the carrots and add to the onion pan with another splash/squeeze of orange juice and let the flavour develop by cooking a few more minutes or leave to cool to room temperate for a good mezze.
Serve with the fresh herbs. I’ve topped mine with tahini and feta and some wild garlic!
