2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise
6 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons ground cumin
2 garlic cloves, pressed
2 tablespoons minced fresh cilantro
Directions
Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)
