From here. Note: with this amount of dressing and herbs, I increased the carrots to all that I had (about 1 3/4#). I really enjoyed this dish.
Ingredients
- 1 pound peeled carrots
- 1⁄4 cup oil
- 1⁄4 cup lemon juice
- 1/8 cup freshly crushed garlic (about 8 cloves)
- 1⁄4 cup chopped cilantro
- 1⁄4 cup chopped parsley
- 1⁄2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- Pinch of black pepper
Preparation
1. Simmer carrots for 10 minutes. Drain, cool, and slice into 1⁄2 inch coins. (Note: I had the water boiling before putting the carrots in, and I really liked their texture at 10 minutes.)
2. In a small bowl, mix the rest of the ingredients and then pour dressing over carrots.
Refrigerate, covered, until ready to serve. (I like this at room temperature)
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