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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
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.
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