BRAISED CARROTS WITH MOROCCAN FLAVORS (for four)

2 pounds carrots (about 12 medium), peeled and cut into 3 by ½ inch sticks

1 medium garlic clove, minced

2 tablespoons olive oil

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

pinch of cayenne

1 teaspoon honey or sugar

2 tablespoons butter

1-1/2 teaspoons fresh lemon juice, or to taste

salt and freshly ground black pepper

 

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1. Steam carrots, covered, in a steamer rack set over boiling water until just tender, 6 to 8 minutes. Remove from heat.

2. Cook garlic in oil in a 12 inch heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Add cumin, cinnamon, cayenne, honey and carrots and cook, stirring, until the carrots are coated, about 2 minutes. Stir in lemon juice and salt and pepper to taste, then transfer carrots to a bowl and cool to room temperature before serving.

adapted from The Gourmet Cookbook