| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot07 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Carrots; peeled, and |
|
|
Cut 1/4" slices on the diagonal |
| 1 |
lb |
Parsnips; peeled, and |
|
|
Cut 1/4" slices on the diagonal |
| 3 |
|
Garlic cloves; thinly sliced |
| 2 |
tb |
Toasted cumin seeds |
| 3 |
tb |
Honey |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
Water |
| 1/2 |
tb |
Freshly-ground black pepper |
|
|
Juice of 2 limes |
| 1/2 |
bn |
Mint; leaves only, chopped |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a medium baking dish, combine the
carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and
pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and
continue baking until the carrots begin to caramelize, about 20 minutes
longer. There should be no liquid remaining in the pan. Sprinkle with the
lime juice and mint and serve hot or cold. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6114 broadcast 06-09-1996) 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
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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