Green Beans and Carrots with Charmoula Sauce
January 15, 2012
While visiting my sister I found this recipe from a magazine called ”Fine Cooking“. Timing could not have been better since I was looking for something to pair with a prime rib for our Christmas Eve dinner. This sauce, just like a pesto that has a smokey flavor from the cumin and hot paprika. And then takes on some really fresh flavors from the cilantro, parsley, olive oil, and fresh lemon juice. The next day it was even better! If your a pesto lover, you must try this. To learn more about Charmoula sauce and it’s origin, click here. Please enjoy!
For more green bean and carrots recipes, click here.
- 2 garlic cloves peeled
- 2 cups cilantro
- 1 cup Italian parsley
- 6 tbsp. olive oil
- 3 tbsp. fresh lemon juice
- ½ tsp. hot paprika
- ½ tsp. cumin seeds
- 2 lbs. tender green beans, trimmed
- 1 lb. carrots, peeled and sliced into 4-inch long sticks
- Salt and pepper to taste
Heat a small sauce pan to medium heat. Add cumin seeds and toast turning constantly. Remove seeds and cool. With a mortar and pestle, ground cumin seeds. Set aside.
Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and salt to taste. Pulse until the sauce has the consistency of pesto. Season with salt to taste. Let sauce rest covered in refrigerator for at least 4 hours. Best if made a day ahead.
In a large pot with a steamer insert, add water up to 2-inches and bring to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Shake excess water off green beans and set aside in a serving bowl. Cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer carrots to the serving bowl with the green beans.
Toss the vegetables with about three-quarters of the charmoula sauce. Pour remaining sauce over and salt and pepper to taste.
Serves: 8 to 10
Total Time: 1 hour
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