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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 8 |
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Directions: Preheat oven to 375F. Spray a baking dish with oil & spread potatoes
in a single layer. Spray potatoes with oil & sprinkle with paprika.
Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a
mixing bowl; fold in carrots & parsley.
Preheat a pan over moderately high heat. Add mustard seeds, cover &
cook until they begin to splutter. Add cumin seeds & cook gently for
a few seconds. Remove pan from heat & add olive oil, stock & juice,
whisk to mix. Pour over vegetables, season & toss to mix. Garnisnh
with pistachios.
Ingredients:
2 Pound(s) New potatoes, diced
1 Teaspoon(s) Coleman's dry mustard
3 Carrots, julienned
1/4 Cup(s) Pistachios, chopped
1/2 Tablespoon(s) Mustard seeds
1 Teaspoon(s) Cumin seeds
2 Tablespoon(s) Extra-virgin olive oil
1/2 Cup(s) Stock
2 Tablespoon(s) Potatoes; new (approximatel |
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