Name: Carrots in Orange-Cumin Vinaigrette
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

The wicked enemy is so inveterately opposed to the Divine majesty that he would gladly, if it were possible, overturn the throne of God. As he utterly despairs of accomplishing that object, he throws out all his venom against the elect, employs every expedient, and exhausts all his devices to enslave those whom the power of God has torn from his grasp. He assaulted the first Adam in Paradise. He made an attempt on the second Adam in the wilderness, but his efforts were foiled. Disappointed in that expectation, he bends all his attack on those whom Christ has claimed to be his own.

Herman Witsius

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”