Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Carrots, peeled |
\N \N | Salt |
4 tablespoons | Olive oil |
2 tablespoons | Sugar |
2 tablespoons | Lemon juice |
2 tablespoons | Cilantro, chopped |
\N \N | Hot red pepper, to taste |
\N \N | Sweet red pepper, to taste |
Slice the carrots fairly thin lengthwise. Cut slices into ¾" lengths. Cook segments in boiling, salted water until just tender.
Drain. Toss in pot with remaining ingredients.
Serve hot as a side dish or cold as an appetizer accompanying other vegetables.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-19-94