1 kg (2.2 lb) medium carrots, peeled, sliced thin (6 mm/1/4 in.)
3 Tbsp vegetable oil
2 medium onions, halved and sliced thin
1/2 tsp hot red pepper flakes
1 tsp ground cumin
salt and freshly ground pepper
3 Tbsp strained fresh lemon juice
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For this easy dish, the vegetable's sweet flavor is balanced by a lemony dressing perked up with cumin and hot pepper flakes.
In a sauté pan, cover carrots with water, cover and bring to a boil. Simmer over medium heat 5 minutes or until carrots are just tender. Remove carrots with slotted spoon. Pour liquid in a bowl. Dry sauté pan. Heat oil in pan from cooking carrots. Add onion and sauté over medium-high heat 2 minutes. Add 1/2 cup carrot cooking liquid, pepper flakes, cumin, salt and pepper. Bring to a boil, stirring. Reduce heat to low. Add carrots. Simmer uncovered 1 minute until sauce coats carrots. Turn off heat, add lemon juice. Taste and adjust seasoning. Serve hot, warm or cold.
Makes 8 servings.
Source: "Faye Levy's International Jewish Cookbook"