Hamptons Celebs Dish Out Their Favorite Recipes For The LVIS Cookbook

INGREDIENTS
3 large carrots, peeled and very thinly sliced on an angle
Salt
1 teaspoon ground cumin
½ teaspoon sweet paprika
Pinch of ground cinnamon
Pinch of cayenne
2 tablespoons extra virgin olive oil
Grated zest and juice of 1 lemon
1 small clove garlic, minced
¼ cup packed flat-leaf parsley leaves, chopped
¼ cup packed fresh mint leaves, chopped
Freshly ground black pepper

INSTRUCTIONS
Place the carrot slices in a 2-quart saucepan, cover with water, and add teaspoon salt. Bring to a boil and cook for 1 minute. Drain well, then pat the slices dry with a paper towel. Put the carrots in a bowl that will hold them with room to spare. Place the cumin, paprika, cinnamon, and cayenne in a small dry skillet. Cook over medium-low heat, stirring, until the spices start to turn fragrant, about 1 minute. Add the oil, swirl the pan, then add the lemon zest and juice and garlic. Cook for about 30 seconds, stirring. Remove from the heat, pour over the carrots, stir with a spatula, and set aside to cool to room temperature. Fold in the parsley and mint, season with salt and pepper, stir to combine, and set aside to marinate for at least 2 hours or
overnight before serving.