| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 3 |
md |
Carrots – peeled |
| 450 |
g |
Small new potatoes; (1lb) |
| 2 |
tb |
Cooking oil |
| 2 |
ts |
Schwartz Cumin Seed |
| 2 |
ts |
Schwartz Mustard Seed |
| 2 |
tb |
Orange juice |
| 1 |
tb |
White wine vinegar |
|
|
Salt |
|
|
Schwartz Coarse Ground Black Pepper |
INSTRUCTIONS
Using a potato peeler make long ribbons out of the carrots. Boil the new
potatoes in salted water for 15-20 minutes until tender but still firm.
Drain. Heat the oil in a large pan, add the Cumin and Mustard Seed and
cover. Shake the pan and cook until they start to 'pop'. Add the carrot
ribbons and stir-fry for 1-2 minutes then add the orange juice, vinegar,
salt, pepper and potatoes. Heat through and serve. Also delicious served
cold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”