| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tunisian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Carrots, sliced into |
| "pennies" | ||
| 4 | t | Lemon juice |
| 1 | t | Sugar |
| 2 | t | Chili powder |
| 1/2 | t | Cumin |
| 1 | T | White vinegar |
| Salt to taste, about 1/4 t |
INSTRUCTIONS
Date: Sun, 7 Apr 1996 13:38:55 -0700 (PDT) From: Crystalle Haynes <crystall@po.EECS.Berkeley.EDU> This is inspired by (read: I tried the original recipe without oil and it needed help..) a recipe in "The Fiery Cuisines" by Dave DeWitt & Nancy Gerlach. Mix up dressing in small bowl, adding enough water (about 2-3 T) to make it runny enough to pour over carrots. Pour over carrots. This can be served hot or cold (I think it is a bit better warm - I just nuke it in the microwave). You could also steam or blanch the carrots slightly to soften them up a bit; since I used frozen carrots, this was not a problem. FATFREE DIGEST V96 #97 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 173.6mg
Potassium: 402.9mg
Carbohydrates: 13.3g
Fiber: 3.7g
Sugar: 6.7g
Protein: 1.3g