This simple, delicious, sweet side dish, from the Morocco section of Arabesque, tastes very... Mediterranean. (We suspect it's the dried mint.) It is supposed to be served warm, but we found it good cold, too. Clean and cut carrots into rings. With the pot covered. simmer them, barely covered by salted water, for ~10 min. Then, simmer uncovered, until the liquid is almost gone (~8 min in our case). Add garlic, mint, olive oil, and more salt to taste, and cook for just a little more as you stir.
- 1lb/0.5kg carrots
- 2 garlic cloves, crushed
- 1 Tbsp dried mint
- 2 Tbsp olive oil
- salt