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| 2 3/4 x ca. 450 g | Carrots; scraped, slice diagonally |
| 1/2 Teelöffel | sauce hot |
| 2 Esslöffel | Light olive oil |
| 3 | Garlic cloves thinly sliced |
| 1 | Lemon; juice only |
| 2 Teelöffel | Cumin seeds; toasted and crushed |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | sugar |
| 2 Esslöffel | mint leaves fresh, chopped |
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Cook's Note: Excellent served with poultry or whitefish.
1. Put the carrots in a steamer basket set over boiling water. Steam for about 5 minutes, until barely tender. Reserve the cooking water and mix 5 tablespoons of it with the hot sauce.
2. Heat the oil in a large skillet over medium heat. Add the garlic, diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the carrots, then partially cover and cook over medium-low heat for about 10 minutes, until the liquid is reduced.
3. Stir in the mint and serve at once.
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