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    You are in: Home / Recipes / Algerian Carrots Recipe
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    Algerian Carrots

    Algerian Carrots. Photo by PaulaG

    1/1 Photo of Algerian Carrots

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Pesto lover's Note:

    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.

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    Units: US | Metric


    1. 1
      Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.
    2. 2
      Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Stir in the mint leaves and serve immediately.

    Ratings & Reviews:

    • on June 09, 2010


      A delicious side dish that went very well with Chicken Tagine With Fennel and Olives. I did use baby cut carrots as that is what I had on hand. Made for No Nonsense Nibblers in *ZWT6*

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Algerian Carrots

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 189.8
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 505.7 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 8.3 g
    Sugars 13.7 g
    Protein 3.1 g

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