1 clove garlic
1 pound carrots, peeled
⅛ teaspoon ground cumin
½ teaspoon sweet paprika
Pinch of cayenne (optional)
Juice of 1 lemon
⅛ teaspoon granulated sugar
Extra-virgin olive oil
Chopped parsley, for garnishing
- Bring a large pot or Ducth oven ﬁlled with water to boil. Add the garlic and carrots; cook the carrots until barely tender. Drain the carrot, discarding the garlic. Dice or slice the carrots.
- Combine the spices with the lemon juice, sugar, and salt, and pour over the carrots. Allow the carrots to chill in the refrigerate until serving.
- Sprinkle with oil and chopped parsley just before serving.
Recipe adapted from Paula Wolfert; Content and photo courtesy of Oldways.