Berber Carrots

Name: Berber Carrots
Ingredients: 1 teaspoon coriander seed; 1/2 teaspoon caraway seed; 1 tablespoon olive oil; 1 lb carrot, thinly sliced; 2 tablespoons white wine vinegar; salt

6 ingredients

5 steps

Ingredients

1 teaspoon coriander seed
1/2 teaspoon caraway seed
1 tablespoon olive oil
1 lb carrot, thinly sliced
2 tablespoons white wine vinegar
salt

Directions

1

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.
2

Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.
3

Heat the oil in the frying pan, add the carrots and saute gently for about 10 minutes, turning occasionally, until lightly browned all over.
4

Add the ground spices and cook, stirring for 1-2 minutes.
5

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.