Carrots in orange-cumin vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Cumin seed |
| ¼ | cup | Orange juice |
| ½ | teaspoon | Dijon mustard |
| 1½ | teaspoon | Kosher salt |
| Pepper; to taste | ||
| 2 | tablespoons | Champagne wine vinegar |
| 1 | tablespoon | Olive oil |
| 8 | mediums | Carrot; cut into sticks |
| 1 | tablespoon | Parsley; finely chopped |
Directions
Toast the cumin seed in a heavy skillet over medium heat, shaking the pan about 30 seconds. Cover the seeds with plastic and crush with rolling pin.
Per serving: 100 Calories; 4g Fat (33% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 764mg Sodium NOTES : Put the orange juice in a bowl and whisk in the cumin, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside. Steam the carrots until crisp tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.
Recipe by: NYT's magazine/tpogue@...
Posted to recipelu-digest Volume 01 Number 337 by Terry Pogue <tpogue@...> on Dec 3, 1997
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