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| 1 lb |
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carrots |
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| 3 |
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garlic cloves, chopped |
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| 1 pinch |
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salt |
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| 1 pinch |
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sugar |
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|
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lemon juice |
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| 1/2 tsp |
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cayenne pepper |
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| 1/4 tsp |
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cumin |
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|
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parsley, chopped |
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| Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, about 1/4 teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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