The original recipe stated to cook the garlic and cumin in oil first.  Extra virgin olive oil really shouldn't be heated, so I used them all raw instead.

Ingredients:

• 2 T extra-virgin olive oil
• 2-4 garlic cloves -  1-2 t minced garlic
• 1/2 t ground cumin
• 2 lbs baby carrots, or regular carrots cut into 1/2 in pieces
• 2 T red wine vinegar
• 1/2 t dijon mustard (original stated 1/4 t)
• 1/2 t sea salt (may reduce to 1/4 t)
• 1/2 t freshly ground black pepper (maybe just to taste)
• 1 T chopped fresh parsley
• 1 T chopped fresh cilantro (optional, I omitted)

Steam carrots until just crisp tender 6-10 min.  Combine all remaining ingredients and pour over carrots, toss to coat. 

Be first to comment this article

Only registered users can write comments.
Please login or register.

Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved