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60+ Minutes |
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Cooked by: Chef / Ethnicity: Arab cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
2 3/4 Pound(s) Carrots, scraped
1/2 Teaspoon(s) Hotsauce
2 Tablespoon(s) Light olive oil
3 Garlic cloves, thinly sliced
1 Lemon, juice of
2 Teaspoon(s) Cumin seeds, toasted
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Sugar
2 Tablespoon(s) Fresh mint leaves, chopped |
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