Algerian Cooked Carrot Salad 

Salads

1 pound carrots
3 garlic cloves; chopped
1 pinch salt
1 pinch sugar
1 lemon juice to
1/2 teaspoon pepper; cayenne
1/4 teaspoon cumin
1 parsley; chopped

Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, about 1/4 teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.