Ingredients Jump to Instructions ↓

  1. 1 lb carrot , peeled and cut into 1/4-inslices

  2. 1 pint water

  3. 1/2 teaspoon salt

  4. 1 teaspoon cumin

  5. 1 red chili, seeds removed (or left in for real fire!)

  6. 2 cloves garlic , crushed

  7. 2 tablespoons olive oil

  8. 1 teaspoon paprika

  9. 1/4 cup lemon juice fresh parsley , to garnish

Instructions Jump to Ingredients ↑

  1. Salt the water and bring to a boil. Add the carrot slices and cook for 7-8 minutes, until the carrots are just tender (don't let them get too soft). Drain the carrots and set aside in a bowl.

  2. Heat the oil in a skillet, then add the chili and the garlic. Sautee over medium heat for about a minute, but take care not to let the garlic brown.Add the lemon juice and paprika.

  3. Pour the chili-garlic mixture over the carrots and toss well to coat the carrots. Garnish with fresh parsley and serve (or better yet, refrigerate overnight to let the spices work their magic and bring to room temperature before serving). ?


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