Moroccan Carrots - cooking recipe

Ingredients
    1 lb. carrots
    1 1/2 Tbsp. butter
    1/4 c. slivered almonds
    1 Tbsp. sugar
    1/8 tsp. ground coriander
    1/8 tsp. cinnamon
    1/4 tsp. cumin
    pinch of cayenne pepper
    salt
Preparation
    Slice carrots and cook in boiling salted water until tender, about 20 minutes.
    Drain.
    Melt butter in the hot pot.
    Add almonds and cook over medium-low heat, stirring, until light gold, about 3 minutes.
    Add carrots, cinnamon, cumin, cayenne and 1 teaspoon salt. Cook, stirring, over low heat until most of the liquid has evaporated and carrots are shiny and glazed, about 3 to 5 minutes.

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