Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds

Total Time:
27 min
Prep:
20 min
Cook:
7 min

Yield:
8 servings
Level:
Easy

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

In a large pot, bring the water to a boil.

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.

Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes.

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.

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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