Ingredients:
500 g/1.10 lbs. carrots
3 cloves garlic
1 tbsp. olive oil
¼ tsp. cumin
⅛ tsp. paprika
Pepper
Salt
Hot pepper powder (optional)
Preparation:
Peel carrots and slice them.
Cook them in salty boiling water.
Then drain them.
In a frying pan, warm the olive oil; add the crushed garlic, the salt and the spices.
Brown gently for 2 minutes. Avoid burning the garlic.
Add the carrots and brown another 4 minutes.
You can serve tepid or cold, for aperitif, scattered over with fresh coriander or parsley.
