Berber Carrots

Recipe by AZPARZYCH
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.
  • Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.
  • Heat the oil in the frying pan, add the carrots and sauté gently for about 10 minutes, turning occasionally, until lightly browned all over.
  • Add the ground spices and cook, stirring for 1-2 minutes.
  • Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.
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