Recipe - Algerian Carrots

2 Three fourths pound Carrots; scraped, slice
diagonally
One half teaspoon Hotsauce
2 tablespoon Light olive oil
3 Garlic cloves; thinly cut or sliced up
1 Lemon; juice only
2 teaspoon Cumin seeds; toasted and
crushed
One half teaspoon Salt
One half 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 mediumlow heat for about 10
minutes, until the liquid is reduced.

3. Stir in the mint and serve at once.

Contributor: Orange County Register

Posted to MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on May
27, 1998