Ingredients:
1/4 Teaspoon(s) cumin
1/12 Tablespoon(s) paprika
1 Teaspoon(s) cayenne
1/3 Tablespoon(s) olive oil
417/10000 Cup(s) honey
87/2000 Ounce(s) salt
1 1/4 Pound(s) carrots; 1/4 inch matchsticks
1/2 Tablespoon(s) lemon juice
1 1/2 Tablespoon(s) parsley; chopped |
Directions: Cook spices in oil in a small nonstick skillet over low heat, stirring,
until fragrant, about 2 minutes. Remove from heat and cool slightly, then
stir in honey and salt.
Cook carrots in a 4-quart saucepan of boiling salted water until tender, 4
to 5 minutes, then drain in a colander.
Toss warm carrots in a bowl with spiced oil and lemon juice. Just before
serving, toss with parsley and salt to taste. Serve warm or at room
temperature.
Contributor: Gourmet July 2003
|
