Yield: 4 Servings
|2¾ pounds||Carrots; scraped, slice diagonally|
|2 tablespoons||Light olive oil|
|3 \N||Garlic cloves; thinly sliced|
|1 \N||Lemon; juice only|
|2 teaspoons||Cumin seeds; toasted and crushed|
|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