Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Carrots braised with cumin, saffron and garlic from The Cranks Bible: A Timeless Collection of Vegetarian Recipes by Nadine Abensur

  • saffron
  • carrots
  • ground cumin
  • garlic
  • lemons
  • Tabasco sauce
  • cumin seeds
  • vegetable bouillon powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on February 19, 2016

    I was disappointed with this; I've had much better spiced Moroccan carrots. I didn't have Nadine's pretty carrots with tops, so I cut the large ones I had into chunky batons. Even so, they took longer than her suggested 20 minutes to reach even al dente state, and the sauce didn't reduce as I'd expected. It was OK, and would have been improved with better carrots, but I probably won't bother with it again. Served with the rice and broad bean pilaff.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.