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Algerian Cooked Carrot Salad - Kitchen Safari

ethnic, salads, vegan

1 lb carrots
3 garlic cloves; chopped
1 pinch salt
1 pinch sugar
1 lemon juice to
1/2 teaspoon pepper, cayenne
1/4 teaspoon cumin
1 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. Source: "Kitchen Safari A Gourmet's Tour of Africa" by Harva Hachten, 1970 McClelland & Stewart typed by Dorothy Hair 7/10/94

Yield: 6 servings

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