| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Moroccan | June 1991 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Carrots; cut diagonally into |
| ; 1/4-inch-thick | ||
| ; slices | ||
| 1 | sm | Garlic clove; minced |
| 1 1/2 | tb | Olive oil |
| 1/4 | ts | Ground cumin |
| 1/8 | ts | Ground cinnamon |
| 1/2 | ts | Sugar |
| A pinch of cayenne | ||
| 2 | ts | Fresh lemon juice; or to taste |
INSTRUCTIONS
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. Serves 2. Gourmet June 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is bigger than any church”