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Ingredients
| carrots: 2.5 lbs (peeled and sliced) |
| hot sauce: 1/2 tsp |
| olive oil: 2 Tbl |
| garlic: 3 cloves (sliced thinly) |
| lemons: 1 (juice of) |
| cumin seed (whole): 2 tsp (toasted) |
| granulated sugar: 1/2 tsp |
| salt: 1/2 tsp |
| fresh peppermint: 2 Tbl (finely chopped) |
Algerian Carrots
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- 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.