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Carrots, Cumin II (Moroccan) (P, TNT)
Source: Gourmet June 1991
Serves: 2

1/2 pound carrots, cut diagonally into 1/4" thick slices
1 small garlic clove, minced
1-1/2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 teaspoon sugar
A pinch of cayenne
2 teaspoons fresh lemon juice or to taste

In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender.

In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant. Add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture.

Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A