| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Moroccan | June 1991 | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Carrots, cut diagonally into |
| 1/4-inch-thick | ||
| slices | ||
| 1 | Garlic clove, minced | |
| 1 1/2 | T | Olive oil |
| 1/4 | t | Ground cumin |
| 1/8 | t | Ground cinnamon |
| 1/2 | t | Sugar |
| A pinch of cayenne | ||
| 2 | t | 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.
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