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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
zest from 1/2 orange, peeled into wide strips |
juice from 1 orange (about 1/2 cup) |
1 1/2 pounds carrots, cut on the diagonal into 1/2-inch pieces |
1/2 cup dry white wine |
2 tablespoons extra-virgin olive oil |
2 teaspoons kosher salt |
1/4 teaspoon black pepper |
Directions:
1. In a medium saucepan, combine the zest, juice, carrots, wine, oil, cumin, salt, and enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender but still slightly crisp in the center, 3 to 4 minutes. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.
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