Carrots Seasoned With Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot02 | 8 | Servings |
INGREDIENTS
| 4 | Garlic cloves | |
| 1/2 | t | Dried oregano, crumbled |
| 3/4 | t | Cumin seeds |
| 1 | t | Ground coriander |
| 1/2 | t | Red pepper flakes |
| 3 | T | Sherry vinegar |
| 1/2 | c | Olive oil, for the dressing |
| 2 | T | Olive oil, for carrots |
| 2 | lb | Young, long tender carrots |
| cut into 3/4" slices | ||
| On the diagonal | ||
| 3 | T | Water, or as needed |
| 1 | pn | Sugar, if desired |
| 1/2 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 1/2 | Bunch Flat-leaf parsley | |
| leaves only finely | ||
| chopped |
INSTRUCTIONS
In a minifood processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or in ramekins. This recipe yields 8 to 10 servings as part of a tapas. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6251 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 234.6mg
Potassium: 98.5mg
Carbohydrates: 2.1g
Fiber: 1.2g
Sugar: <1g
Protein: 1.2g