A spicy and unusual way to serve carrots, Carottes a V Alger ienne (kah-roht ah laht
jayr-yen) is equally delicious hot or cold. Serve it with boiled beef, or roasted pork or lamb.
2 lb. carrots, scraped and cut into 2-inch slices 5 tablespoons olive oil
1 teaspoon salt
½ teaspoon white pepper
2 teaspoon ground cinnamon teaspoon cumin seeds
3 garlic cloves, finely chopped 2 teaspoon dried thyme
1 bay leaf
1 teaspoon lemon juice
Put the carrot slices into a medium-sized saucepan. Add enough water just to cover the carrots and bring it to the boil
over moderate heat. Cover the pan and cook the carrots for 15 minutes, or until they are firm but tender when pierced with
a skewer. Using a slotted spoon, remove the carrots from the pan and transfer them to a bowl. Reserve 5 fluid ounces of the cooking liquid.
In a medium-sized saucepan, mix together the oil, salt, pepper, cinnamon, cumin seeds, garlic and thyme over very low
heat. Simmer for 10 minutes. Add the reserved cooking liquid and the bay leaf, cover the pan and simmer for a further 15
to 20 minutes.
Add the carrots to the saucepan. Toss them in the sauce and cook for 2 to 3 minutes to heat the carrots thoroughly.
Sprinkle over the lemon juice, remove the bay leaf and serve immediately if the dish is to be eaten hot.
Carrots with cumin, cinnamon, thyme and garlic, Carottes a VAlg&rienne is a spicy and unusual vegetable dish.