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INGREDIENTS

2.2lb. fresh carrots

4 garlic cloves, minced

1 tsp. cumin

1 Tbsp. Harissa (see recipe on the Spreads, Dips, Marinades category)

Juice of 2 lemons or 1/4 cup white vinegar.

1/4 cup olive oil

1/2 cup fresh chopped parsley, (sometimes I add cilantro for variety of flavors)

1/2 tsp salt

TO MAKE

Start by getting the marinade ready so that it has enough time for the spices to infuse well and blend, set aside.

Add all ingredients to a large bowl and mix for 2-3 minutes to blend well.

Peel off carrots & cut off the tip of each end.

Slice carrots to about 1/4” slices and set aside.

Fill up a pot with water and bring to a boil, than add carrots to the pot.

Cook carrots on medium heat for about 15 minutes, not more.

Transfer carrots to a colander and rinse with cold water to stop the cooking process.

Transfer cooled carrots to a large bowl and add the marinade.

Gently mix carrots with marinade to blend all spices well.

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