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Title: Moroccan Carrot Salad

6 - medium sized carrots
0 - Salt
½ t brown sugar
1 - minced red onion
1 - clove garlic, crushed
0 - Olive oil
0 - Dash of ground turmeric
0 - Dash of ground cumin
3 T freshly chopped parsley
1 - lemon, juice of
0 - ground black pepper

Wash, peel and cut the carrots into thin slices. Steam or cook in a little salted water until just tender. Drain and set aside.

Heat a little olive oil in a skillet and over low heat sauté the onion and garlic until soft. Add the turmeric, cumin, brown sugar, parsley and lemon. Add a little more olive oil if necessary. Mix through and pour over the carrots, season with salt and pepper and set aside for at least 1 hour for the flavors to blend. Serve.

From EclecticRecipes.com
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