Yield: Serves 8
Ingredients:
2 pounds carrots, each cut into 2-inch-long pieces,
then quartered lengthwise
6 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons ground cumin
2 garlic cloves, minced
2 tablespoons minced fresh cilantro (or parsley)
Preparation:
Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes.
In a large shallow bowl, mix in lemon juice, oil, cumin and garlic. Season with salt and pepper.
Drain off any excess water from carrots. Transfer carrots to the bowl with the dressing and toss.
Cool. Add cilantro or parsley.
These are good hot, cool, or room temperature. The fresh herbs are best added when the carrots are cool.
Adding minced ginger to the dressing is good. The dressing is also good on steamed beets. Mint is yummy as garnish. I half the cumin and double the garlic.
Original recipe from BON APPÉTIT OCTOBER 1995