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    • Tunisian-Style Carrots

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    CATEGORY CUISINE TAG YIELD
    Vegetables Tunisian Vegetable 4 Servings

    INGREDIENTS

    1 lb Carrots; sliced into "pennies"
    4 ts Lemon juice
    1 ts Sugar
    2 ts Chili powder
    1/2 ts Cumin
    1 tb White vinegar
    Salt to taste (about 1/4 t)

    INSTRUCTIONS

    DRESSING
Date: Sun, 7 Apr 1996 13:38:55 -0700 (PDT)
From: Crystalle Haynes <crystall@po.EECS.Berkeley.EDU>
This is inspired by (read: I tried the original recipe without oil and it
needed help..) a recipe in "The Fiery Cuisines" by Dave DeWitt & Nancy
Gerlach.
Mix up dressing in small bowl, adding enough water (about 2-3 T) to make it
runny enough to pour over carrots.  Pour over carrots.  This can be served
hot or cold (I think it is a bit better warm - I just nuke it in the
microwave).
You could also steam or blanch the carrots slightly to soften them up a
bit; since I used frozen carrots, this was not a problem.
FATFREE DIGEST V96 #97
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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