Moroccan Carrots

Great recipe . Half cook the carrots so they don't lose much nutrients!

I changed the recipe slightly.  I cut the carrots in thin coins without the use of a mandoline, and I didn't parboil the carrots first - I just cooked them in the freshly squeezed orange juice.  They came out really nicely.  I will definitely make these again.  They were a great accompaniment to the lamb and prune tagine.