Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Ingredients:
1 gallon water |
1 tablespoon whole cumin seeds |
32 organic rainbow baby carrots, peeled, with 1-inch of the tops left on |
1/8 cup walnut oil |
kosher salt and freshly ground black pepper |
Directions:
1. In a large pot, bring the water to a boil.
2. While the water is coming to a boil, place the whole cumin seeds in a small pan over medium heat. Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes.
3. Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes.
4. Remove the carrots from the water and place them in a large serving dish. Add walnut oil and cumin seeds. Season with salt and pepper, to taste, and toss to distribute seasonings. Serve.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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