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Algerian Carrots

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  • 2 3/4 lb Carrots; scraped, slice diagonally
  • 1/2 ts Hotsauce
  • 2 tb Light olive oil
  • 3 Garlic cloves; thinly sliced
  • 1 Lemon; juice only
  • 2 ts Cumin seeds; toasted and crushed
  • 1/2 ts Salt
  • 1/2 ts Sugar
  • 2 tb Fresh mint leaves; chopped


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.
Contributor: Orange County Register
Posted to MM-Recipes Digest by Jack Elvis <> on May 27, 1998