Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds
- 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
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.
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.
Recipe courtesy of Bon Appetit Cafe
Recipe courtesy of Bobby Flay
Recipe courtesy of Ellie Krieger