Enkel
Algerian Carrots
Tender carrots bathed in fragrant warm spices—cinnamon, cumin, and thyme—with a whisper of garlic and the bright finish of lemon. This North African side dish transforms humble carrots into something aromatic and deeply satisfying, with spices that bloom slowly in olive oil.
⏱️45 min
🍽️4 portioner
🥕 Vegetariskt
🌱 Veganskt
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Fill a saucepan with 375 ml of water and place a steamer insert inside. Bring to a boil over high heat. Add sliced carrots, reduce heat to medium, cover, and steam until tender but not mushy, 4–6 minutes. Reserve 125 ml of the cooking liquid.
- 2Heat olive oil in a skillet over medium heat. Reduce heat to low and stir in salt, pepper, cinnamon, cumin, minced garlic, and thyme. Cook, stirring frequently, until fragrant, about 10 minutes.
- 3Add the reserved cooking liquid and bay leaf to the skillet. Cover and simmer for 20 minutes.
- 4Stir in the steamed carrots, tossing well to coat with the spice mixture. Cook until heated through, about 2–3 minutes. Remove the bay leaf, finish with lemon juice, and serve.