These `Marvelous' Carrots Are Certain To Dazzle Everyone At The Next Party

Mohamed's Marvelous Marrakesh Carrots are likely to become a best friend for entertaining and to accompany you to indoor and outdoor parties when you're asked to bring something. They're inexpensive to make, but rich in flavor, with a Moroccan accent.

The recipe is from the "New York Cookbook" by Molly O'Neill, an eclectic collection of favorite foods from home cooks, delis, caterers and restaurants. This one is a specialty of Mohamed Jennah, who grew up in Marrakesh and works as a private cook in a Park Avenue home.

The recipe is best made one or two days ahead, giving the dressing of lemon juice, olive oil, paprika, cumin, salt, cinnamon and fresh parsley plenty of time to get acquainted with the carrots. O'Neill suggests that you serve the dish cool or at room temperature as an appetizer or, on a hot summer night, as the main course with couscous. The do-ahead nature of this dish is a bonus for cooks looking for excuses to get out of the kitchen and enjoy the season.

Carrots are growing now at farms in Western and Eastern Washington. To help you find find fresh sources: The 1993 Farm Fresh Guide and Map published by the Puget Sound Farm Markets Association includes lists of farms for U-pick and fresh-picked sales, roadside stands, farmers markets and a chart showing when produce is available. The guide includes locations in King, Snohomish, Skagit, Pierce and Thurston Counties. Guides are available free at libraries, Chamber of Commerce offices, participating farms or by mailing a 29 cents stamp and self-addressed mailing label to: Puget Sound Farm Markets Association, Sue Kinzer, manager, 1733 N.E. 20th St., Renton, WA 98056.

---------------------------------------- MOHAMED'S MARVELOUS MARRAKESH CARROTS ---------------------------------------- 4 SERVINGS

1 pound carrots, peeled and trimmed. 1 tablespoon lemon juice. 3 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cumin. 1 teaspoon salt. 1/4 teaspoon cinnamon. 2 tablespoons minced fresh parsley.

1. Place whole carrots in a pot of cold water over medium heat and bring to a boil. Cook until soft but not mushy;, 10 to 15 minutes. Drain and cool under cold water.

2. Meanwhile, place the lemon juice in a medium bowl. Whisk in the olive oil to make a vinaigrette. Whisk in the paprika, cumin, salt and cinnamon.

3. Cut the carrots into bite-sized dice. Add to the vinaigrette and toss. Stir in the parsley. If desired, season with additional salt or spices to taste. Serve.