Cooked Carrot Salad

1 pound carrots
3 garlic cloves, chopped
1 pinch salt
1 pinch sugar
Lemon Juice
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
Parsley, chopped

Scrape the carrots and quarter lengthwise.  Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill.  Just before serving, cover with lemon juice, about 1/4 teaspoon salt, cayenne and cumin.  Sprinkle with chopped parsley.