2 3/4 lb Carrots; scraped, slice
1/2 ts Hotsauce
2 tb Light olive oil
3 Garlic cloves; thinly sliced
1 Lemon; juice only
2 ts Cumin seeds; toasted and
1/2 ts Salt
1/2 ts Sugar
2 tb 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.
Contributor: Orange County Register
Posted to MM-Recipes Digest by Jack Elvis