| 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
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