Steamed carrot with warm cumin dressing

Name: steamed carrot with warm cumin dressing
Total time: 25 min
Yield: 4
Ingredients: 600 gram carrots; 3 tablespoon olive oil; 1 toe garlic; 2 teaspoon cumin; 5 lemon; 1 tablespoon flat leaf parsley

Ingredients

Directions

Peel the carrots or winter carrots and cut into pieces of two cm.
Divide the carrot pieces in a steam basket and steam them in a steamer or in a pan over a layer of boiling water for 15 minutes until al dente.
Heat 1 tablespoon of olive oil in a saucepan and gently fry the pressed garlic.
Stir in the ground cumin and cook for 1 minute on a very low heat.
Remove the pan from the heat and stir in 1 to 1.5 tablespoon of lemon juice with some salt and freshly ground black pepper.
Add another 2 tablespoons of olive oil and beat everything into a dressing.
Drain the cooked carrot cubes and transfer them to a bowl.
Spoon the dressing over it and sprinkle over the finely chopped parsley.
Delicious with fried fish.