Moroccan-style carrots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Carrots; cut diagonally into |
| ; 1/4-inch-thick | ||
| ; slices | ||
| 1 | small | Garlic clove; minced |
| 1½ | tablespoon | Olive oil |
| ¼ | teaspoon | Ground cumin |
| ⅛ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Sugar |
| A pinch of cayenne | ||
| 2 | teaspoons | Fresh lemon juice; or to taste |
Directions
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.