Moroccan-style carrots

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

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