How to turn the whole carrot into a Moroccan-spiced stew – recipe | Stew
Today’s warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish. One-pan Moroccan-spiced carrots and chickpeas with carrot top chermoula One image has stayed with me ever …
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