1 kg (2 lb) carrots, cut into 1 cm (4 inch) slices
5 tablespoons olive oil
2 teaspoon cumin seeds
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
1 bay leaf
salt and pepper
1 teaspoon lemon juice
5 tablespoons olive oil
2 teaspoon cumin seeds
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
1 bay leaf
salt and pepper
1 teaspoon lemon juice
method
1. Cook the carrots in boiling water for 15 minutes.
2. Drain, reserving 150 ml (1/4 pint) of the cooking liquor.
3. Put the oil in another saucepan with the cumin, garlic, thyme, bay leaf, salt and pepper.
4. Cook gently for 10 minutes, then stir in the reserved cooking liquor.
5. Cover and simmer for a further 15 to 20 minutes.
6. Add the carrots and stir into the sauce.
7. Heat through for 2 to 3 minutes, then sprinkle over the lemon juice.
8. Remove the bay leaf and serve.
2. Drain, reserving 150 ml (1/4 pint) of the cooking liquor.
3. Put the oil in another saucepan with the cumin, garlic, thyme, bay leaf, salt and pepper.
4. Cook gently for 10 minutes, then stir in the reserved cooking liquor.
5. Cover and simmer for a further 15 to 20 minutes.
6. Add the carrots and stir into the sauce.
7. Heat through for 2 to 3 minutes, then sprinkle over the lemon juice.
8. Remove the bay leaf and serve.
serving amount
serves 6
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