Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| \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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