Algerian carrots

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

Similar recipes