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