Algerian Carrots

Method7 steps · about 45 min

1. 1

   Step 1: Fit a steamer insert into a saucepan. Add about 1½ cups water, keeping the water level just below the insert. Cover and bring to a boil over high heat.

   Uses About 1½ cups steaming water, below the steamer insert

2. 2

   Step 2: Put the 2 lb peeled, sliced carrots into the steamer above the boiling water. Reduce the heat to medium, cover and steam for 4–6 minutes, until tender but still firm enough to hold their shape.

   Check steamed carrots · 4 minUses 2 lb peeled, sliced carrots · Same steaming water underneath the carrots

3. 3

   Step 3: Take the cooked carrots out of the steamer and set them aside. Measure and reserve ½ cup of the hot steaming liquid for the sauce; discard any liquid left over.

   Uses All steamed carrots, set aside · ½ cup liquid reserved from the steaming pan

4. 4

   Step 4: Heat the 5 tbsp olive oil in a skillet over medium heat, then reduce the heat to low. Stir in the 1 tsp salt, ½ tsp each black pepper, cinnamon (½ tsp), cumin (½ tsp) and dried thyme (½ tsp), and the 3 crushed garlic cloves.

   Uses 5 tbsp olive oil · 1 tsp salt · ½ tsp ground black pepper · ½ tsp ground cinnamon · ½ tsp ground cumin · ½ tsp dried thyme · 3 crushed garlic cloves

5. 5

   Step 5: Keep the spice-and-garlic oil over low heat, stirring frequently, until fragrant; allow about 10 minutes, but proceed sooner if the garlic starts to colour. Stir in the reserved ½ cup steaming liquid and the bay leaf (1).

   Uses Same complete garlic-and-spice oil · All of the measured ½ cup reserved steaming liquid · 1 bay leaf

6. 6

   Step 6: Cover the sauce and simmer very gently for up to about 20 minutes. Check after the first 10 minutes and regularly afterward. Stir and keep it moist; add a little extra water only if the sauce starts to dry or stick.

   Check sauce moisture · 10 minUses Complete sauce after adding the reserved steaming liquid and bay leaf · Extra water only as needed if the sauce starts to dry or stick

7. 7

   Step 7: Add the reserved steamed carrots to the finished spiced sauce and toss to coat. Stir over low heat for about 2–3 minutes, until hot throughout. Sprinkle with the 1 tsp lemon juice, remove the bay leaf and serve.

   Uses All steamed carrot slices · Complete finished sauce; remove its bay leaf before serving · 1 tsp lemon juice