This sophisticated Algerian-Parisian carrot dish, another from Jacqueline Meyer-Benichou, goes perfectly with fish or roast chicken. The sweetness of the carrots marries well with the preserved lemon.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Cook the carrots in boiling salted water for about 15 minutes, or until just tender. Drain, and when cool enough to handle, cut into 1/2-inch-thick rounds.
Step 2
Heat the oil in a large frying pan. Add the carrots, salt and freshly ground pepper, the honey, and the preserved lemon. Toss to coat. Add 1/4 cup water, and continue to cook over medium heat for 5 minutes, or until the carrots begin to caramelize.
Step 3
Remove from the heat, and spoon onto a serving plate. Scatter the sesame seeds all over the carrots, and serve warm or at room temperature.
