Algerian Carrots
Created by Tisme on April 19, 2023
- Servings: 4
- Prep Time: 15m
- Cook Time: 40m
- Recipe #40509
Ingredients
- 1 kilogram carrots, cut into 1 cm slices (2 pound into 1/2 inch slices)
- 5 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cumin seeds
- 2 garlic cloves, very finely chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon lemon juice
How to Make
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Step 1: Put carrot slices into a saucepan and just cover with water; bring to boil and simmer until the carrots are just tender but still firm.
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Step 2: Drain the carrots, reserving 150 milliliters (that is 5 fl oz or 2/3 cup) of the carrot cooking liquid.
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Step 3: Keep the carrots warm.
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Step 4: Into a saucepan ~ put in the oil, salt and pepper to taste, cinnamon, cumin, garlic & thyme; cook very gently for 10 minutes.
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Step 5: Stir in the reserved carrot cooking liquid and add the bay leaf and simmer the mix for a further 15 minutes or until it has thickened slightly.
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Step 6: Add the carrots to the pan and fold them into the sauce; reheat for 2 - 3 minutes or until hot.
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Step 7: Remove the bay leaf from the pan and turn the carrots onto a warmed serving dish.
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Step 8: Sprinkle over the lemon juice and serve hot.
Nutritional Facts
- Serving Size: 1 (27.4 g)
- Calories 154.9
- Total Fat - 17 g
- Saturated Fat - 2.3 g
- Cholesterol - 0 mg
- Sodium - 2.9 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0.3 g
- Sugars - 0.1 g
- Protein - 0.3 g
- Calcium - 13.3 mg
- Iron - 0.6 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg