Carrot Salad with Cumin and Garlic

1. 1

   Peel or wash and scrape the carrots and trim off the tops and tails.

2. 2

   Cut them in quarters lengthwise and then cut each quarter in half to produce sticks.

3. 3

   Boil in salted water for 10 to 15 minutes, until tender but not too soft, then drain.

4. 4

   In a large skillet, heat the oil and put in the carrots, garlic, cumin, and some salt and pepper.

5. 5

   Saute on a medium-high heat, stirring and turning the carrots over, until the garlic just begins to color.

6. 6

   Sprinkle with lemon juice and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.