Carrots Algerian Style Recipe
This Carrots Algerian Style makes a good Side Dish for most meals. This Carrots Algerian Style is so tasty that I cannot resist serving it as a Side Dish often. It is always prepared with a focus on Vegetable. I am sure both of us will be in agreement that this Carrots Algerian Style is very delectable.
Ingredients
2 lb. carrots, scraped and cut into 1/2 inch slices
5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin seeds
3 garlic cloves, crushed
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon lemon juice
Directions
Put the carrot slices into a medium sized saucepan.
Add enough water just to cover the carrots and bring it to the boil over moderate heat.
Cover the pan and cook the carrots for 15 minutes, or until they are firm but tender when pierced with a skewer.
Using a slotted spoon, remove the carrots from the pan and transfer them to a bowl.
Reserve 5 fluid ounces [5/8 cup] of the cooking liquid.
In a medium sized saucepan, mix together the oil, salt, pepper, cinnamon, cumin seeds, garlic and thyme over very low heat.
Simmer for 10 minutes.
Add the reserved cooking liquid and the bay leaf, cover the pan and simmer for a further 15 to 20 minutes.
Add the carrots to the saucepan.
Toss them in the sauce and cook for 2 to 3 minutes to heat the carrots thoroughly.
Sprinkle over the lemon juice, remove the bay leaf and serve immediately, if the dish is to be eaten hot.
Add enough water just to cover the carrots and bring it to the boil over moderate heat.
Cover the pan and cook the carrots for 15 minutes, or until they are firm but tender when pierced with a skewer.
Using a slotted spoon, remove the carrots from the pan and transfer them to a bowl.
Reserve 5 fluid ounces [5/8 cup] of the cooking liquid.
In a medium sized saucepan, mix together the oil, salt, pepper, cinnamon, cumin seeds, garlic and thyme over very low heat.
Simmer for 10 minutes.
Add the reserved cooking liquid and the bay leaf, cover the pan and simmer for a further 15 to 20 minutes.
Add the carrots to the saucepan.
Toss them in the sauce and cook for 2 to 3 minutes to heat the carrots thoroughly.
Sprinkle over the lemon juice, remove the bay leaf and serve immediately, if the dish is to be eaten hot.
