Algerian Carrots
Ingredients
2¾ lb carrots; scraped, slice-diagonally
½ tsp hot sauce
2 tbsp light olive oil
3 garlic cloves; thinly sliced
1 lemon; juice only
2 tsp cumin seeds; toasted and-crushed
½ tsp salt
½ tsp sugar
2 tbsp fresh mint leaves; chopped
Directions
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.
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.
Stir in the mint and serve at once.