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Algerian Carrots

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      Title: ALGERIAN CARROTS
 Categories: Vegetables
      Yield: 4 Servings
 
  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
 
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