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Cooked Carrot Salad

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  • 1 pound carrots
  • 3 garlic cloves, chopped
  • 1 pinch of salt
  • 1 pinch of sugar
  • Lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • Parsley, chopped



  • Peel the carrots; quarter them 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, about 1/4 teaspoon salt, cayenne, and cumin.
  • Sprinkle with chopped parsley.
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