Algerijns Carrots

Bereiding

1. 1

   leg a steamer insert into a saucepan, and fill with 1 1/2 cups of 360 ml water, or just below the bottom of the steamer. dek af, and breng the water to a kook op hoog vuur. voeg toe the sliced 907 g wortels, zet het vuur lager to medium, and dek af the pan again. stoom tot mals but not mushy, 4 to 6 minuten depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.

2. 2

   verhit the olijfolie 5 eetlepels olive oil in a skillet op middelhoog vuur. zet het vuur lager to low and roer erdoor 1 theelepel zout, paprika, kaneel, komijn, 3 knoflooken, and 0.5 theelepels tijm. kook the spices and knoflook, stirring frequently, tot fragrant, ongeveer 10 minuten. voeg toe the 1/2 cup reserved cooking liquid and 1 laurierblad, dek af, and laat sudderen for 20 minuten.

3. 3

   roer erdoor the wortels, tossing goed to bedek with the spice mixture, and kook tot heated through, ongeveer 2 to 3 minuten. bestrooi with 1 theelepel citroensap and verwijder the laurierblad before serving.