Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 - 3/4 lb Carrots; scraped, slice-diagonally
- 1/2 ts Hotsauce
- 2 tb Light olive oil
- 3 Garlic cloves; thinly sliced
- 1 Lemon; juice only
- 2 ts Cumin seeds; toasted and-crushed
- 1/2 ts Salt
- 1/2 ts Sugar
- 2 tb Fresh mint leaves; chopped
Directions
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.
4) Excellent served with poultry or whitefish.
Category:Algerian Recipes
Category:Algerian Vegetarian