Algerian Carrots

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Place the a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.
2. 2Add the sliced carrots, lower the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices.
3. 3Reserve 1/2 cup of the cooking liquid.
4. 4Heat the olive oil in a skillet over medium heat. Lower the heat to low and mix in the salt, pepper, cinnamon, cumin, garlic, and thyme.
5. 5Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
6. 6ServeFold in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Scatter with lemon juice and remove the bay leaf before serving.