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| Algerian Carrots
2 3/4 lb Carrots, scraped, slice diagonally
1/2 tsp Hotsauce
2 tbl Light olive oil
3 x Garlic cloves, thinly sliced
1 x Lemon, juice only
2 tsp Cumin seeds, toasted and crushed
1/2 tsp Salt
1/2 tsp Sugar
2 tbl Fresh mint leaves, chopped
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