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Algerian Carrots
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Carrots
Categories: Lemon, Olive oil, Carrot, Garlic, Vegetables
2 3/4 pounds of carrots, scraped, sliced
1/2 teaspoon of hot sauce
2 tablespoons of light olive oil
3 garlic cloves, thinly sliced
1 Lemon, juice only
2 teaspoons of cumin seeds; toasted and
1/2 teaspoon of salt
1/2 teaspoon of sugar
2 tablespoons of fresh mint leaves; chopped |
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Cooks Note: Excellent served with poultry or whitefish. Put the carrots in a steamer basket set over boiling water. Steam for about 5 minutes, until barely tender. Reserve the cooking water and mix 5 tablespoons of it with the hot sauce. Heat the oil in a large skillet over medium heat. Add the garlic, diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the carrots, then partially cover and cook over medium-low heat for about 10 minutes, until the liquid is reduced. Stir in the mint and serve at once. Contributor: Orange County Register Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on May 27, 1998
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