Carrots à la Chermola
  • 3 Tbsp Olive oil
  • 3 garlic cloves, minced
  • 4-5 medium carrots, rinsed, sliced
  • 1 tsp cumin
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper
  • ¼ tsp coarse salt
  • juice of half lemon
  • fresh ground pepper to taste
  • fresh chopped parsley or cilantro, to taste
  1. Sautee garlic in olive oil for a few seconds, add sliced carrots and stir uncovered on medium heat for a few minutes.
  2. Add cumin powder, turmeric, cayenne pepper, salt and pepper and cover to cook on low heat until the carrots are tender (about 20-25 minutes I would say, but check every so often to make sure they don't need a drop of water).
  3. Take off the heat, add fresh squeezed lemon juice and gently stir to coat the carrots.
  4. Transfer to serving platter, add a drop of olive oil and sprinkle with fresh parsley or cilantro, if using, when ready to serve, warm or cold.
Recipe by Cuisinicity at