Return to Main Recipes Page/Return to Home Page

Carrots, Cumin IV (Mexican) (P, TNT)
Source: Bon Appetit, October 1995
Serves: 8

2 pounds carrots, each cut into 2" long pieces, then quartered lengthwise
6 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons ground cumin
2 garlic cloves, pressed
2 tablespoons minced fresh cilantro

Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water.

Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin, and garlic. Season with salt and pepper. Cool.

Add cilantro.

Can be made 2 hours ahead. Let stand at cool room temperature.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A