Algerian Carrots

Name: Algerian Carrots
Ingredients: 2 1/2 lbs carrots, peeled and sliced; 1/2 teaspoon hot sauce; 2 tablespoons light olive oil; 3 garlic cloves, sliced thinly; 1 lemon, juice of; 2 teaspoons cumin seeds, toasted; 1/2 teaspoon sugar; 1/2 teaspoon salt; 2 tablespoons mint, finely chopped

9 ingredients

5 steps

Ingredients

2 1/2 lbs carrots, peeled and sliced
1/2 teaspoon hot sauce
2 tablespoons light olive oil
3 garlic cloves, sliced thinly
1 lemon, juice of
2 teaspoons cumin seeds, toasted
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons mint, finely chopped

Directions

1

Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.
2

Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.
3

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

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

Stir in the mint leaves and serve immediately.