TUNISIAN CARROT SALAD
1 1/2 pounds carrots, peeled and cut into 1/4-inch thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup fresh cilantro, chopped
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat.
Cool. Mix in cilantro.
Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Servings: 4
Source: Bon Appetit Magazine, 1/96
1 1/2 pounds carrots, peeled and cut into 1/4-inch thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup fresh cilantro, chopped
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat.
Cool. Mix in cilantro.
Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Servings: 4
Source: Bon Appetit Magazine, 1/96
MsgID: 3131814
Shared by: Judi Mae, NY
In reply to: Recipe: Letter C Recipes (37)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Judi Mae, NY
In reply to: Recipe: Letter C Recipes (37)
Board: Daily Recipe Swap at Recipelink.com
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