(modified from Kathy Cooks)

1/3 cup lemon juice
2 Tablespoons olive oil
2 teaspoons finely chopped fresh parsely
1 teaspoon paprika
1/2 teaspoon ground cumin
2 cloves garlic, crushed (or 1/2 teaspoon asafoetida)
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon honey

2 lbs. carrots, cut into large bite-sized chunks


Steam carrot chunks until just tender.

Combine the rest of the ingredients and bowl and mix together. Pour over the carrot pieces and toss until thoroughy mixed. Cover and refrigerate for at least 2-3 hours, or ideally overnight.

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