Algerian Carrots

Method

1. 1

   Place a steamer insert into a saucepan, and fill with 1 1/2 cups of 360 ml of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced 907 g of 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.

2. 2

   Heat 5 tbsp of olive oil in a skillet over medium heat. Reduce the heat to low and stir in 1 tsp of salt, pepper, cinnamon, cumin, 3 garlics, and 0.5 tsp of thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and 1 bay leaf, cover, and simmer for 20 minutes.

3. 3

   Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with 1 tsp of lemon juice and remove the bay leaf before serving.