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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
2 1/2 lbs carrots, peeled and sliced |
1/2 teaspoon hot sauce |
2 tablespoons light olive oil |
3 garlic cloves, sliced thinly |
1 lemon, juice of |
2 teaspoons cumin seeds, toasted |
1/2 teaspoon sugar |
1/2 teaspoon salt |
2 tablespoons mint, finely chopped |
Directions:
1. Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.
2. Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.
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. 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. Stir in the mint leaves and serve immediately.
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