Carrots In Orange-Cumin Vinaigrette
Last updated 6/12/2012 1:12:32 AM. Recipe ID 40535. Report a problem with this recipe.
Title: Carrots in orange-cumin vinaigrette
Yield: 4 Servings
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
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
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
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