6 Servings
1 lb carrots
3 garlic cloves, chopped
1 pn salt
1 pn sugar
1 lemon juice
1/2 t cayenne pepper
1/4 t cumin
1 parsley, chopped
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, aobut 1/4
teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.
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