Instructions: Cooks

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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