| 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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