ALGERIAN CARROTS

Algerian Carrots image

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.

Provided by Pesto lover

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.
Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.
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.
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.
Stir in the mint leaves and serve immediately.

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