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.
Harva Hachten, "Kitchen Safari A Gourmet's Tour of Africa" Posted by
Dorothy Hair
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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