- 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.
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.