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Algerian Style Carrots

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Preparation Time: 10 minutes
Cooking time: 50 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3986 times

Ingredients:

Metric Imperial

0.91 kg(s) carrots, peels and cut into half inch slices

5 tbsp(s) olive oil

1 tbsp(s) salt

half teaspoon white pepper

half teaspoon ground cinnamon

half teaspoon cumin seeds

3 garlic cloves, finely chopped

half teaspoon dried thyme

1 bay leaf

1 tsp(s) lemon juice

An unusual and spicy way to serve carrots and is equally good hot or cold with any meat, but we like it with fish.

Posted by: Jo on 19 June 2008

Click here to view Jo's Cookery Book

Cooking Steps:

Put the carrots into a medium sized saucepan. Add enough water just to cover and bring to the boil over a moderate heat. Cover and cook for 15 minutes or unril they are firm but tender when pierced with a skewer.

Using a slotted spoon remove from the pan and transfer them to a bowl. Reserve 5 fluid ounces of the cooking liquid.

Rinse out the saucepan and add the oil, salt, pepper, cinnamon, cumin seeds, garlic and thyme, mix together over a moderate heat and simmer for 10 minutes.

Add the reserved cooking liquid and the bay leaf, cover the pan and simmer for further 15 to 20 minutes.

Add the carrots to the saucepan. Toss them in the sayuce for 2 to 3 minutes to heat the carrots thoroughly.

Sprinkle over the lemon juice, remove the bay leaf and immediately if the to be eaten hot.