CUMIN SPICED HONEY CARROTS WITH LEMON CORIANDER VINAIGRETTE
A wonderful way to fix the ordinary carrot! Influenced by African spices, try this! This recipe may be halved easily. Adapted from Foodservice Recipes. This is a Middle Eastern/African recipe.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 8 cups
Number Of Ingredients 10
Steps:
- In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
- Transfer to a bowl; set aside.
- In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
- Grind coriander in a spice or coffee grinder into a fine powder.
- Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
- Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
- Serve over bib lettuce, if desired.
Nutrition Facts : Calories 497.1, Fat 21.3, SaturatedFat 2.9, Sodium 898.7, Carbohydrate 82.8, Fiber 3.9, Sugar 74.8, Protein 1.9
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