This sophisticated Algerian-Parisian carrot dish, another from Jacqueline Meyer-Benichou, goes perfectly with fish or roast chicken. The sweetness of the carrots marries well with the preserved lemon.

　　

Ingredients

6 to 8 servings

　　2 pounds carrots, peeled

　　3 tablespoons olive oil

　　Salt and freshly ground pepper to taste

　　1/4 cup honey

　　Peel of 2 preserved lemons (see page 171), diced

　　4 tablespoons sesame seeds, for garnish

　　

Step 1

Cook the carrots in boiling salted water for about 15 minutes, or until just tender. Drain, and when cool enough to handle, cut into 1/2-inch-thick rounds.

　　

Step 2

Heat the oil in a large frying pan. Add the carrots, salt and freshly ground pepper, the honey, and the preserved lemon. Toss to coat. Add 1/4 cup water, and continue to cook over medium heat for 5 minutes, or until the carrots begin to caramelize.

　　

Step 3

Remove from the heat, and spoon onto a serving plate. Scatter the sesame seeds all over the carrots, and serve warm or at room temperature.

　　Quiches, Kugels, and Couscous