Tunisian-style carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots; sliced into \"pennies\" |
| 4 | teaspoons | Lemon juice |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Cumin |
| 1 | tablespoon | White vinegar |
| Salt to taste (about 1/4 t) | ||
Directions
DRESSING
Date: Sun, 7 Apr 1996 13:38:55 -0700 (PDT) From: Crystalle Haynes <crystall@...> This is inspired by (read: I tried the original recipe without oil and it needed help..) a recipe in "The Fiery Cuisines" by Dave DeWitt & Nancy Gerlach.
Mix up dressing in small bowl, adding enough water (about 2-3 T) to make it runny enough to pour over carrots. Pour over carrots. This can be served hot or cold (I think it is a bit better warm - I just nuke it in the microwave).
You could also steam or blanch the carrots slightly to soften them up a bit; since I used frozen carrots, this was not a problem.
FATFREE DIGEST V96 #97
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .