Step 1 of 5
Algerian Carrots
Set a steamer basket over a saucepan and pour in about 1½ cups (1 1/2 cups) of water, keeping the level below the basket. Cover and bring it to a boil over high heat.
Step 2
Tip in the carrot slices, drop the heat to medium and cover again. Steam for 4–6 minutes depending on how thick you cut them; they should still have a little bite. Scoop out ½ cup (1/2 cup) of the steaming water and keep it, then drain the carrots.
Step 3
Warm the olive oil in a skillet over medium heat, then turn it down low. Add the salt, black pepper, cinnamon, cumin, garlic and thyme, and let them bloom in the oil for about 10 minutes, stirring often so nothing catches.
Step 4
Pour in the reserved steaming water and drop in the bay leaf. Cover the pan and leave it to simmer gently for 20 minutes.
Step 5
Fold the carrots through the spiced oil until every slice is coated, and heat for 2–3 minutes. Fish out the bay leaf, finish with the lemon juice, and serve warm or at room temperature.
