Tunisian-style carrots

Yield: 4 Servings

Measure 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)

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, .

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