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
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