Algerian Carrots

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Algerian Carrots

 

2 3/4 pounds carrots; scraped, slice

1/2 teaspoon hot sauce

2 tablespoons light olive oil

3 garlic cloves, thinly sliced

1 lemon, juice only

2 teaspoons cumin seeds; toasted and

1/2 teaspoon salt

1/2 teaspoon sugar

2 tablespoons fresh mint leaves; chopped

 

Note: Excellent served with poultry or whitefish.

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. 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. Stir in the mint and serve at once. Serves

4.

 

 

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