Jazar bi Zeit

• 1 pound carrots, peeled and cut into 1/2-inch-thick slices
• Salt
• 2 cloves garlic, mashed or chopped fine
• 1 tablespoon dried mint
• 2 tablespoons extra-virgin olive oil

1. Put the carrots in a pan and barely cover with water.
2. Add salt and simmer, covered, for 20 minutes, or until tender.
3. Uncover to let the liquid reduce.
4. Add garlic, mint, and olive oil, and cook a few minutes more.
5. Serve hot or warm.
6. A Tunisian version calls for 1 tablespoon tomato paste in the cooking water.

carrots, salt, garlic, mint, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/jazar-bi-zeit-373464 (may not work)