Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2¾ pounds | Carrots; scraped, slice diagonally |
| ½ teaspoon | Hotsauce |
| 2 tablespoons | Light olive oil |
| 3 \N | Garlic cloves; thinly sliced |
| 1 \N | Lemon; juice only |
| 2 teaspoons | Cumin seeds; toasted and crushed |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
| 2 tablespoons | Fresh mint leaves; chopped |
Cook's Note: Excellent served with poultry or whitefish.
1. 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.
2. 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.
3. Stir in the mint and serve at once.
Contributor: Orange County Register