1 lb Carrots
3 ea Garlic cloves, chopped
1 pn Salt
1 pn Sugar
Lemon Juice
1/2 ts Cayenne pepper
1/4 ts Cumin
Parsley, chopped
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
