Ingredients
Check off ingredients as you go
Serves 6
- 8 medium carrots
- 2-3 Tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 tsp ground caraway
- Juice of 1 lemon
- Salt, pepper
- 1 tsp harissa (optional)
- Peel the carrots and cut them into rounds about 1-2 cm (½ inch) thick. Put them in a saucepan with just enough water to barely cover them, add a little salt and the thinly sliced garlic, and bring to a boil. Lower the heat. Meanwhile, mix the olive oil, lemon juice and caraway with salt and pepper in a small bowl.
- When the carrots are cooked (the tip of a knife slides in easily), transfer them to a serving dish, draining off any excess liquid, and toss the still-warm carrots with the caraway dressing and the harissa.