Algerian Carrots
Algerian Carrots
This is a great side dish that breathes new life into carrots. They are steamed, then sautéed in an aromatic spice syrup that you create. They are then finished off with a little squeeze of lemon juice.
Equipment
- steamer
Ingredients
- 1 1/2 cups water
- 1 lb carrots peeled; cut into carrot sticks
- 3 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 tsp thyme
- 1 bay leaf
- 1 tsp lemon juice
Instructions
- Bringbthe water to a boil in a steamer pot. Steam the carrots for 6 minutes. Set aside, reserving a 1/4 cup of the liquid.
- Heat up the oil in a sauté pan over low heat. Let the garlic and spices permeat in the oil for 10 minutes.
- Pour in the reserved liquid and bay leaf. Cover. Bring to a boil and simmer for 20 minutes.
- Add the carrots to the pan, costing in the spice mix. Increase the heat to medium high and sauté for 2 minutes.
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