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Carrots, Algerian (P)
Source: "Passover Lite Kosher Cookbook"
Serves: 8

1 jalapeno pepper, roasted
1 pound carrots, sliced on the diagonal
6 garlic cloves, crushed
1/2 tablespoon oil
1-1/2 tablespoon cumin
1-1/2 tablespoon paprika
1-1/2 tablespoon water
1/2 cup cider vinegar
1/2 cup water

After roasting the pepper, finely chop it.

In a saucepan, steam carrots just until tender crisp. Set aside.

In a large non-stick pan, sauté the garlic in oil for 1 minute. Mix in the jalapeno, cumin, paprika, and water to make a paste.

Add the vinegar, additional water and carrots to the pan and stir until the mixture is well blended.

Continue to cook and stir until most of the water has evaporated. Transfer into a bowl and chill before serving.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A