| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Appetizers, Vegetables | 8 | Servings | |
INGREDIENTS
| Olive oil spray | ||
| 2 | lb | New potatoes, diced |
| 1 | ts | Paprika |
| 3 | Carrots, julienned | |
| 1/4 | c | Parsley |
| 1/2 | tb | Mustard seeds |
| 1 | ts | Cumin seeds |
| 2 | tb | Extra-virgin olive oil |
| 1/2 | c | Stock |
| 2 | tb | Lemon juice |
| Salt & pepper | ||
| 3 | tb | Pistachios, chopped |
INSTRUCTIONS
Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots & parsley. Preheat a pan over moderately high heat. Add mustard seeds, cover & cook until they begin to splutter. Add cumin seeds & cook gently for a few seconds. Remove pan from heat & add olive oil, stock & juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnisnh with pistachios. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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