• 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

In a saute 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 saute pan.

Heat oil in pan from cooking carrots. Add onion and saute 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.

Salads -- Passover Recipes -- Salads