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Carrots Algerian Style

Chef.at.Home's picture
Ingredients
  Carrots 1 Kilogram, cut into 1 cm/ 1/2 inch slices
  Olive oil 5 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), finely chopped
  Thyme 1⁄2 Teaspoon (dried)
  Bay leaf 1
  Salt To Taste
  Pepper 1
  Lemon juice 1 Teaspoon
Directions

Cook the carrots in boiling water for 15 minutes.
Drain, reserving 150 ml/ 1/4 pint of the cooking liquor.
Put the oil in another saucepan with the cumin, garlic, thyme, bay leaf, salt and pepper.
Cook gently for 10 minutes, then stir in the reserved cooking liquor.
Cover and simmer for a further 15 to 20 minutes.
Add the carrots and stir into the sauce.
Heat through for 2 to 3 minutes, then sprinkle over the lemon juice.
Remove the bay leaf and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy

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