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Ingredients
- 2 3/4 lb Carrots, scraped, slice diagonally
- 1/2 tsp Hotsauce
- 2 Tbsp. Light extra virgin olive oil
- 3 x Garlic cloves, thinly sliced
- 1 x Lemon, juice only
- 2 tsp Cumin seeds, toasted and crushed
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 2 Tbsp. Fresh mint leaves, minced
Directions
- Cook's
- Note: Excellent served with poultry or possibly whitefish.
- 1. Put the carrots in a steamer basket set over boiling water. Steam for about 5 min, till barely tender. Reserve the cooking water and mix 5 Tbsp. of it with the warm sauce.
- 2. Heat the oil in a large skillet over medium heat. Add in the garlic, diluted warm sauce, lemon juice, cumin, salt and sugar. Mix well. Add in the carrots, then partially cover and cook over medium-low heat for about 10 min, till the liquid is reduced.
- 3. Stir in the mint and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 68 | 37% |
| Total Fat 7.69g | 10% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 485mg | 20% |
| Potassium 931mg | 27% |
| Total Carbs 29.04g | 8% |
| Dietary Fiber 8.2g | 27% |
| Sugars 13.92g | 9% |
| Protein 3.02g | 5% |
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