Ingredients
-
2 1/2
-
1/2
-
2
-
3
-
1
-
2
-
1/2
-
1/2
-
2
-
-
-
-
-
-
Directions
Algerian Carrots, This carrot dish is from the Orange County Register, attributed to Jack Elvis It would pair well with chicken or a fish dish I haven’t tried this yet, but I imagine that the combination of flavors will be excellent , A delicious side dish that went very well with Recipe #428625 I did use baby cut carrots as that is what I had on hand Made for No Nonsense Nibblers in *ZWT6*
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Steps
|
1
Done
|
Steam the Carrots in a Steamer Basket For About 5 Minutes, or Until Barely Tender. Reserve 5 Tbsp of the Cooking Water. |
|
2
Done
|
Meanwhile, Toast the Cumin Seeds in a Dry Skillet Just Until They Release Their Fragrance. Set Aside. |
|
3
Done
|
in a Pot That Will Be Large Enough to Hold the Carrots, Saute the Garlic in the Oil For About 1 Minute. Add the 5 Tbsp of Carrot Cooking Water, the Hot Sauce, Lemon Juice, Cumin Seed, Sugar and Salt. Mix Well. |
|
4
Done
|
Add in the Carrots, Partially Cover and Cook Over Med-Low Heat Until the Carrots Are Tender and the Liquid Has Reduced, Approximately 10 Minutes. Do not Let It Dry Out Completely. |
|
5
Done
|
Stir in the Mint Leaves and Serve Immediately. |
