Recipe By : Separdic Cooking by Copeland Marks
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound carrot
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon ground hot red chili flakes (optional)
2 tablespoons olive oil
1 clove garlic -- chopped fine
juice of 1 lemon
1 tablespoon flat-leafed parsley
1. Peel and cut carrots into 1/4 inch slices. Bring water to boil and add
salt and carrots.
2. Cook carrots until soft but with some firmness. Drain and Cool.
3. Mix remaining ingredients with carrots. Toss well. Refrigerate.
Serve cool or at room temperature
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