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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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