It’s important to cook the carrots whole- they will retain more flavor that way.
Peel the carrots. Cook in salted boiling water until they are tender.
Meanwhile, prepare the vinaigrette. Finely grate the garlic and place it in a bowl with the vinegar, pepper, and salt.
Dry-roast the cumin in a small bowl. When the cumin begins to brown and emit a scent, pour it in the bowl and mix well.
Add the oil and parsley.
Slice the carrots into rounds or sticks when they cool. Add the vinaigrette and blend well.
Rest for at least 30 minutes before serving.
Variation – Cauliflower Zaalouk
Replace the carrots with well-cooked cauliflower. Smash the cauliflower into a rustic purée before adding the vinaigrette. Serve with bread to make a nice hors-d’œuvre dip.