| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 2 | ts | Cumin seed |
| 1/4 | c | Orange juice |
| 1/2 | ts | Dijon mustard |
| 1 1/2 | ts | Kosher salt |
| Pepper; to taste | ||
| 2 | tb | Champagne wine vinegar |
| 1 | tb | Olive oil |
| 8 | md | Carrot; cut into sticks |
| 1 | tb | Parsley; finely chopped |
INSTRUCTIONS
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@idsonline.com Posted to recipelu-digest Volume 01 Number 337 by Terry Pogue <tpogue@idsonline.com> on Dec 3, 1997
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”