Yield: 4 servings
|3 mediums||Carrots - peeled|
|450 grams||Small new potatoes; (1lb)|
|2 tablespoons||Cooking oil|
|2 teaspoons||Schwartz Cumin Seed|
|2 teaspoons||Schwartz Mustard Seed|
|2 tablespoons||Orange juice|
|1 tablespoon||White wine vinegar|
|\N \N||Schwartz Coarse Ground Black Pepper|
Using a potato peeler make long ribbons out of the carrots. Boil the new potatoes in salted water for 15-20 minutes until tender but still firm.
Drain. Heat the oil in a large pan, add the Cumin and Mustard Seed and cover. Shake the pan and cook until they start to 'pop'. Add the carrot ribbons and stir-fry for 1-2 minutes then add the orange juice, vinegar, salt, pepper and potatoes. Heat through and serve. Also delicious served cold.
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