Recipe - Carrots In Orange-Cumin Vinaigrette

2 teaspoon Cumin seed
One fourth cup Orange juice
One half teaspoon Dijon mustard
1 One half teaspoon Kosher salt
Pepper; to taste
2 tablespoon Champagne wine vinegar
1 tablespoon Olive oil
8 md Carrot; cut into sticks
1 tablespoon Parsley; finely chopped

Toast the cumin seed in a heavy skillet over medium heat, shaking the pan
about 30 seconds. Cover the seeds with plastic and crush with rolling pin.

Per serving: 100 Calories; 4g Fat (33% calories from fat); 2g Protein; 16g
Carbohydrate; 0mg Cholesterol; 764mg Sodium

NOTES : Put the orange juice in a bowl and whisk in the cumin, mustard,
salt, pepper and vinegar. Whisk in the olive oil. Set aside. Steam the
carrots until crisp tender, about 5 minutes. Drain and toss the hot carrots
in the vinaigrette. Let cool to room temperature. To serve, divide the
carrots and vinaigrette among 4 plates and sprinkle with parsley.
Recipe by: NYT's magazine/tpogue@idsonline.com

Posted to recipeludigest Volume 01 Number 337 by Terry Pogue
tpogue@idsonline.com on Dec 3, 1997