A North African way of cooking carrots.
Ingredients
serves 41 pound carrots, peeled and cut into 1/2-inch-thick slices
Salt
2 cloves garlic, mashed or chopped fine
1 tablespoon dried mint
2 tablespoons extra-virgin olive oil
Step 1
Put the carrots in a pan and barely cover with water. Add salt and simmer, covered, for 20 minutes, or until tender. Uncover to let the liquid reduce.
Step 2
Add garlic, mint, and olive oil, and cook a few minutes more.
Step 3
Serve hot or warm.
Variation
Step 4
A Tunisian version calls for 1 tablespoon tomato paste in the cooking water.The New Book of Middle Eastern Food Copyright © 2000Knopf
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