Featherstone Carrots, 2 lbs
Lemon, 1 squeezed or about 1/4 cup
Olive Oil, about 1/4 cup
Ground Cumin, 2 teaspoons
Smoked Paprika, 1/2 to 1 teaspoon
Salt and Pepper, to taste
Parsley, finely chopped
Bring a medium sized pot of water to boil. As you wait, wash and peel (if preferred) your carrots. Cut into small diced sized pieces. Set aside. Mix the olive oil and lemon juice together in a bowl. Mix your spices and salt together in a separate bowl. When water is boiling, add salt and then carrots. Let cook in the water for 5-6 minutes, stirring often and tasting as you go, so as to not overcook them. Drain carrots and submerge in cold water to stop cooking. Mix carrots with olive oil and lemon juice. Then stir in spices. Season with pepper and adjust spices as needed. Let sit overnight to marinate (optional). Mix in parsley right before serving. Enjoy!