The cinnamon and nutmeg notes in Moroccan La Kama work beautifully with root vegetables!
Ingredients
4-5 medium carrots (or a dozen baby carrots), peeled and trimmed
salt to taste
½ tsp Moroccan La Kama
2 tsp butter
2 tsp brown sugar
Squeeze of lemon
Instructions
1
Cut carrots ¼” thick on the diagonal. Put into a small saucepan with a little water and salt. Bring to a boil, reduce heat and simmer until cooked (about 10 minutes).
2
Drain water and return pan to low heat.
3
Add Moroccan La Kama, butter and brown sugar. Stir to combine, cover, turn burner off and let rest until ready to serve.
4
Finish with squeeze of lemon.
Spices Used: Moroccan La Kama