Ingredients

• 6 carrots, cut into thin slices
• salt
• ½ t. brown sugar
• 1 red onion, minced
• 1 garlic clove, crushed
• olive oil
• Dash ground tumeric
• Dash ground cumin
• 3 T. fresh parsley, chopped
• juice of one lemon

Method

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 put over the carrots, season with salt and pepper.
Set aside for at least 1 hour for the flavors to blend.