Sunday, April 3, 2011

Israeli Carrots

 Israeli Carrots
8 servings
Ingredients
2 cups water
1 ½ pounds baby carrots, trimmed and halved lengthwise
3 garlic clove, chopped
½ cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 orange, juiced
½ teaspoon ground cumin
½ teaspoon sea salt

Method
Bring water and bay leaf to a boil in a saucepan.
Add carrots; cook 3 minutes or until crisp-tender. Drain and discard bay leaf.
Place garlic, cilantro, dill, olive oil, orange juice, cumin and salt in a food process and pulse until all ingredients are well combined. 
Spoon the mixture over carrots; toss gently to coat.
Serve hot or warm.

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