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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds |
3 tablespoons olive oil |
2 1/4 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
1/2 cup water |
3 tablespoons white wine 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. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
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