Algerian Carrots

Servings: 20  ·  Prep: 1 min  ·  Cook: 54 min

Ingredients

• 1½ cups Water
• 2 pounds Carrots
• 5 tablespoons vegetable broth
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Ground Cumin
• 3 cloves Garlic
• ½ teaspoon Thyme
• 1 Bay Leaf
• 1 teaspoon Lemon Juice

Method

1. Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer.
2. Cover, and bring the water to a boil over high heat.
3. Add the sliced carrots, reduce the heat to medium, and cover the pan again.
4. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices.
5. Reserve 1/2 cup of the cooking liquid.
6. Heat the vegetable broth in a skillet over medium heat.
7. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme.
8. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes.
9. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
10. Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes.
11. Sprinkle with lemon juice and remove the bay leaf before serving.

Adapted from TheMealDB