Carrots with Olive Oil & Cumin




  • 1 kg of red carrots
  • 1 teaspoon of olive oil
  • 1 red onion
  • 3 cloves of garlic
  • 1 teaspoon salt
  • Juice of 2 lemons (grated rind of 1 lemon)
  • 2 glasses of water
  • Half a bunch of parsley
  • 1 teaspoon cumin

Chop the peeled carrots into finger shapes. Heat 1/3 of the olive oil in a saucepan and fry the onion cut into dice and the garlic finely chopped.
When the onions soften, add the carrot and salt. Fry for a few more minutes. Add the lemon juice and 2 glasses of water. Close the lid of the pot. Cook for 20 minutes on low heat.
In a separate bowl, mix the grated lemon peel, cumin and chopped parsley.
Pour the remaining olive oil 5 minutes before removing the olive oil carrot from the stove. Remove from the heat, sprinkle with the spicy parsley mixture.
Cover the pot and serve after cooling at room temperature.


 

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