Algerian Carrots

1. 1

   Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.

2. 2

   Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.

3. 3

   In a pot that will be large enough to hold the carrots, saute the garlic in the oil for about 1 minute. Add the 5 tbsp of carrot cooking water, the hot sauce, lemon juice, cumin seed, sugar and salt. Mix well.

4. 4

   Add in the carrots, partially cover and cook over med-low heat until the carrots are tender and the liquid has reduced, approximately 10 minutes. Do not let it dry out completely.

5. 5

   Stir in the mint leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.