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Algerian Carrotsvegetables 2 3/4 lb carrots; scraped, slice diagonally 1/2 teaspoon hotsauce 2 tablespoon light olive oil 3 garlic cloves; thinly sliced 1 lemon; juice only 2 teaspoon cumin seeds; toasted and crushed 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoon fresh mint leaves; chopped Cook's Note: Excellent served with poultry or whitefish. 1. Put the carrots in a steamer basket set over boiling water. Steam for about 5 minutes, until barely tender. Reserve the cooking water and mix 5 tablespoons of it with the hot sauce. 2. Heat the oil in a large skillet over medium heat. Add the garlic, diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the carrots, then partially cover and cook over medium-low heat for about 10 minutes, until the liquid is reduced. 3. Stir in the mint and serve at once.
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