Yield: 1 servings
Measure | Ingredient |
---|---|
½ pounds | Carrots; cut diagonally into |
\N \N | ; 1/4-inch-thick |
\N \N | ; slices |
1 small | Garlic clove; minced |
1½ tablespoon | Olive oil |
¼ teaspoon | Ground cumin |
⅛ teaspoon | Ground cinnamon |
½ teaspoon | Sugar |
\N \N | A pinch of cayenne |
2 teaspoons | Fresh lemon juice; or to taste |
In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.
Serves 2.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.