Algerian Carrots
Algerian carrots arrive at the table soft and spiced, their sweetness deepened by cumin and cinnamon. This dish reflects North African cooking's signature move: pairing warm spices with vegetables cooked low and slow in olive oil until they collapse into tenderness. The technique is worth learning because it works across seasons and whatever carrots you have on hand, teaching you how a pinch of cinnamon transforms an ordinary side into something that tastes like it's been simmering for hours.
Instructions
Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer.
Cover, and bring the water to a boil over high heat.
Add the sliced carrots, reduce the heat to medium, and cover the pan again.
Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices.
Reserve 1/2 cup of the cooking liquid.
Heat the olive oil in a skillet over medium heat.
Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme.
Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes.
Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes.
Sprinkle with lemon juice and remove the bay leaf before serving..
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