Steamed carrot with warm cumin dressing

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.