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Ingredients
| coriander seed: 1 tsp |
| caraway seed: 1/2 tsp |
| olive oil: 1 Tbl |
| carrots: 1 lb (thinly sliced) |
| white wine vinegar: 2 Tbl |
| salt |
Berber Carrots
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- 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.