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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Come explore the tastes of the sunny Mediterranean! This doubles easily and can be made ahead- goes well with Turkish Zucchini Pancakes. Explore the world from your kitchen! Ingredients:
1 1/2 lbs carrots, peeled, cut into 1/4 in. rounds |
3 tablespoons olive oil |
2 1/4 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
1/2 cup water |
3 tablespoons white vinegar |
1/3 cup chopped fresh cilantro |
Directions:
1. Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
2. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
3. Add carrots, then 1/2 cup water and vinegar.
4. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
5. Season with salt and pepper.
6. Remove from heat; cool.
7. Mix in cilantro.
8. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).
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