Free Recipe Carrots in Orange-Cumin Vinaigrette
Recipe Type: Free Misc Recipes
Recipe Preparation: steam
Cooking Temperature:
Recipe Serves: 4
Ingredients for Carrots in Orange-Cumin Vinaigrette Recipe
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
Carrots in Orange-Cumin Vinaigrette Preparation
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
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