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Green Beans and Carrots In Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature.

Serves 10 to 12

2 large cloves garlic, peeled

2 oz. fresh cilantro (about 2 cups)

1 oz. fresh flat-leaf parsley (about 1 cup)

6 Tbs. extra-virgin olive oil

3 Tbs. fresh lemon juice

½ tsp. sweet or hot paprika

½ tsp. cumin seeds, toasted and ground

Sea salt

2 lb. slender green beans, trimmed

1 lb. carrots, peeled and cut into thin 4-inch-long sticks

Freshly ground black pepper

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 ¾ tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fit with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.


It is a quote. Fine Cooking Magazine October / November 2011

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