Algerian Carrots

Add the sliced carrots to the steamer, reduce the heat to medium, and cover the pan. Steam until the carrots are tender but not mushy.

Ingredients

450 g of Carrots

Equipment

Baking Tray

Carefully remove the carrots and reserve 1/2 cup of the cooking liquid.

Ingredients

240 mL of Carrots

In a skillet over medium heat, warm the olive oil. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook until the spices and garlic are fragrant.

Ingredients

30 mL of Olive Oil

2½ mL of Salt

1¼ mL of Black Pepper

1¼ mL of Cinnamon

2½ mL of Cumin

2 cloves of Garlic

2½ mL of Thyme

Pour the reserved cooking liquid into the skillet and add the bay leaf. Cover and simmer the mixture.

Ingredients

1 piece of Bay Leaf

Add the steamed carrots to the skillet, tossing well to coat them thoroughly with the spice mixture, and cook until heated through.

Ingredients

240 mL of Carrots

Sprinkle with fresh lemon juice and remove the bay leaf before serving.

Ingredients

240 mL of Bay Leaf

15 mL of Lemon Juice