Carrots in orange-cumin vinaigrette

Yield: 4 Servings

Measure Ingredient
2 teaspoons Cumin seed
¼ cup Orange juice
½ teaspoon Dijon mustard
1½ teaspoon Kosher salt
\N \N Pepper; to taste
2 tablespoons Champagne wine vinegar
1 tablespoon Olive oil
8 mediums Carrot; cut into sticks
1 tablespoon 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 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@...

Posted to recipelu-digest Volume 01 Number 337 by Terry Pogue <tpogue@...> on Dec 3, 1997

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