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2 pounds carrots, each cut into 2" long pieces, then quartered lengthwise
Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water.
Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin, and garlic. Season with salt and pepper. Cool.
Add cilantro.
Can be made 2 hours ahead. Let stand at cool room temperature.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
6 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons ground cumin
2 garlic cloves, pressed
2 tablespoons minced fresh cilantro