From Too Many Chefs -

June 29, 2006
Cilantro Carrots with Cumin

cumin_carrots_jf.jpg Wow. With Barrett moving house and me on extended vacation, Meg has been busy posting all kinds of good stuff. Well, I'm back and hope to alleviate some of the "publish or perish" feeling that Meg might have.

Here's a side dish I've made a bunch of times in the past few months. Although the flavors are strong, it goes well with a wide range of main dishes (roasted meats in the winter, picnics in the summer). The recipe is pulled shamelessly from the database (my only edit is the orange juice 'stead of water). It's great because you can make it well ahead of time and serve at room temperature. And everybody seems to rave about this dish when I whip these up. I like them and all, but they get a far better reception at dinner parties than even I think they are worth. And I think they're very good.

Also, one day I hope to visit the world's largest carrot statue and check out all the festivities at the Carrot Carnival -Carrotnival?- in Ohakune, New Zealand.

Cilantro Carrots with Cumin

2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise
6 tablespoons water [or orange juice]
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons ground cumin
2 garlic cloves, pressed
2 tablespoons minced fresh cilantro

Combine carrots and 6 tablespoons water/juice in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)

Posted by Justin in Bogotá at June 29, 2006 8:01 AM

I just made this and REALLY enjoyed it. I only had lime juice so used that, and was out of cumin powder so used seed and a little curry. I LOVED it

Posted by Liz on May 11, 2009 at 8:20 PM