Carrot Salad With Cumin and Cayenne

I’m always looking for interesting ways to prepare carrots. This was pleasant enough served at room temperature with crusty bread. The recipe called for 1/4 teaspoon of cayenne. I found that a bit much, though no one else seemed to mind.

1 ½ pounds carrots, peeled and cut into ¼ inch rounds
3 tablespoons olive oil
2 ¼ teaspoons cumin
¼ teaspoon cayenne
½ cup water
3 tablespoons white wine vinegar
1/3 cup chopped parsley

Cook carrots in boiling salted water until tender (about 8 minutes). Drain. In a large frying pan, heat the oil, cayenne and cumin over medium heat for a minute. Add carrots and stir well. Add water and vinegar and simmer over medium heat until liquid has been absorbed. Stir often. Season with salt and pepper and toss with parsley. Serve at room temperature.