Algerian Carrots
- 2 3/4 lb carrots; sliced
- 1/2 teaspoon(s) hotsauce
- 2 tablespoon(s) olive oil
- 3 garlic clove(s); sliced (thinly)
- 1 juice of lemon
- 2 teaspoon(s) cumin; whole
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) sugar
- 2 tablespoon(s) mint leaves; chopped
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.
Contributor: Orange County Register
Yield: 4 servings