| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Carrots; peeled and sliced into rounds |
| 1/2 | ts | Salt |
| 1 | Clove garlic; minced, (I used more) | |
| 2 | Lemons ; Juice of | |
| Pepper to taste | ||
| 1 | ts | Cumin |
| 1/2 | ts | Paprika |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Parsley; minced |
INSTRUCTIONS
Source: Jewish Cooking in America by Joan Nathan Put the carrots in a saucepan with cold water to cover, add the salt and simmer about 15 minutes till tender (I left the carrots slightly crunchy - I like it better than completely soft) Mix together the lemon juice, oil, garlic, peper, cumin, and paprika and pour it over the carrots. Refrigerate it for a day or two, sprinkle it with parsley and serve. Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on Sep 23, 1998, converted by MM_Buster v2.0l.
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