Prep 5 mins
Cook 15 mins
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.
- 1133.98 g carrots, peeled and sliced
- 2.46 ml hot sauce
- 29.58 ml light olive oil
- 3 garlic cloves, sliced thinly
- 1 lemon, juice of
- 9.85 ml cumin seeds, toasted
- 2.46 ml sugar
- 2.46 ml salt
- 29.58 ml mint, finely chopped
- 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.
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*