Algerian Carrots Food

ALGERIAN CARROTS

Steps:

• 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.

ALGERIAN CARROTS

Steps:

• Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.
• Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.
• In a pot that will be large enough to hold the carrots, saute the garlic in the oil for about 1 minute. Add the 5 tbsp of carrot cooking water, the hot sauce, lemon juice, cumin seed, sugar and salt. Mix well.
• Add in the carrots, partially cover and cook over med-low heat until the carrots are tender and the liquid has reduced, approximately 10 minutes. Do not let it dry out completely.
• Stir in the mint leaves and serve immediately.

ALGERIAN LENTIL SOUP (CHORBA ADAS)

Steps:

• Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
• Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
• Squeeze on the lemon and add the chopped Corriander.

ALGERIAN ' ZRODIYA MCHARMLA' - CARROTS WITH VINEGAR

Steps:

• Peel and slice the carrots into rounds; boil in lightly salted water until just tender.
• Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste).
• Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce.
• Add the vinegar and serve hot or cold (room temp!).

NORMANDY CARROTS

Steps:

• Peel and slice carrots on the diagonal into 1/4 inch slices.
• Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
• Drain and place them in a shallow pan with the cider, lemon juice and butter.
• Sprinkle with salt and pepper and grate a little nutmeg over them.
• Bring to a simmer, cover and cook 5 minutes.
• Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
• Add the cream and heat through, shaking the pan to coat carrots with it.
• Adjust seasoning and serve with the parsley sprinkled over the top.