Cooked Carrot Salad

This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 8  carrots
• 1  cup water
• 1  garlic clove
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 2  tablespoons olive oil
• 2  tablespoons red wine vinegar
• 1  tablespoon parsley, minced (flat leafed variety)
•  salt
•  pepper, freshly ground

Directions

1. Wash, scrape and slice carrots into 1/4 inch thick rounds.
2. Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
3. Drain carrots and place in serving bowl.
4. Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.