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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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