Ingredients
- 1 tablespoon + 1 teaspoon kosher salt
- 6 carrots, cut into ¼ inch rounds
- 5 garlic cloves, thinly sliced
- 3 teaspoons olive oil
- 1 teaspoon harissa
- 1 teaspoon ground paprika
- 1 teaspoon caraway seeds
- 1 tablespoon white vinegar
Preparation
Step 1
Bring a large pot of water to a boil with 1 tablespoon of salt. Add the carrots into the boiling water and cook for about 5 to 8 minutes until fork tender.
Step 2
Add the oil to a skillet, once the oil is hot add the garlic and saute until golden. Add the boiled carrots, harissa and paprika and sauté for 3 minutes until the carrots are coated.
Step 3
Transfer to a mixing bowl and add the caraway seeds, vinegar and remaining 1 teaspoon of salt. Mix well.
Step 4
Serve warm or at room temperature.
