Yield: 4 Servings
|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