CHERMOULA SAUCE FOR VEGETABLES

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CHERMOULA SAUCE FOR VEGETABLES

prep time 10 MINUTES
cook time 8 MINUTES
total time 18 MINUTES

Chermoula Sauce for Vegetables is an absolutely amazing sauce for serving over vegetables; try it in this interesting way to serve carrots and green beans!

INGREDIENTS

  •  1 lb. French-style green beans, ends trimmed
  •  1/2 lb. carrots, trimmed into sticks the same thickness as beans (I cut the carrots slightly shorter than the beans)
  •  1 large clove garlic, slightly chopped
  •  1 cup coarsely chopped cilantro
  •  1/2 cup coarsely chopped flat leaf parsley
  •  3 T extra-virgin olive oil
  •  2 T lemon juice (I use my fresh-frozen lemon juice)
  •  1/4 – 1/2 tsp. hot or smoked paprika
  •  1/4 – 1/2 tsp. ground cumin
  •  salt and fresh ground black pepper to taste

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INSTRUCTIONS

  1. Add a few inches of water to a steamer (or large pot with a steamer insert) and bring to a boil.
  2. While water is heating, trim the ends of the green beans, and cut carrots into sticks about the same thickness as the beans.
  3. When water starts to boil and steam, add the carrots and steam for 3 minutes.  Then add green beans and steam for 4-5 minutes more, or until all the vegetables are tender-crisp.
  4. While the vegetables are steaming, chop the garlic a few times and wash, dry, and coarsely chop the cilantro and parsley.
  5. Add garlic, cilantro, and parsley to food processor fitted with the steel blade and pulse until the herbs and garlic are starting to look finely chopped.
  6. Then add the olive oil, lemon juice (I use my fresh-frozen lemon juice), paprika, and ground cumin and pulse until all ingredients are combined.  (I’d start with the smaller amount of paprika and cumin and taste to see if you want more.)  Season the sauce with salt and pepper to taste.
  7. When the vegetables are done, drain for a few minutes and then place them in a bowl and toss with about half the sauce.
  8. Arrange vegetables on a serving platter and spoon over the rest of the sauce.  Season with salt and fresh ground black pepper as desired, and serve hot or warm.
  9. Make-Ahead Tips:  The sauce can be made one day ahead and stored in the refrigerator.  Let it come to room temperature before using in the recipe.

NOTES

 

This recipe makes enough Chermoula Sauce for any vegetable recipes that makes 4-6 servings. If you want to make enough for another vegetable dish the next day, the sauce can definitely be doubled. It will keep well in the fridge for a day but probably not too much longer than that.

Recipe from Fine Cooking with minor adaptations by Kalyn.

 

NUTRITION INFORMATION

Yield

6

Serving Size

1Amount Per ServingCalories148Total Fat7gSaturated Fat1gTrans Fat0gUnsaturated Fat6gCholesterol0mgSodium274mgCarbohydrates20gFiber6gSugar8gProtein4g

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