Makes 4 servings. Difficulty
6 carrots, peeled and grated 2 shallots, minced 2 Tablespoons sugar 1/4 teaspoon ground cumin 2 Tablespoons freshly squeezed lemon juice Salt and freshly ground black pepper to taste 2 Tablespoons Italian parsley, minced
In a medium bowl, combine the carrots and shallots. In a separate smaller bowl, combine the sugar and cumin. Sprinkle the cumin mixture over the carrots and toss to blend. Squeeze the lemon juice over the top and toss gently. Season with salt and freshly ground black pepper. Cover and marinate for 1 hour at room temperature. Just before serving garnish with Italian parsley.