Recipe courtesy of Rachael Ray

Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds

Name: Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 8 servings
Cuisine: american
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

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Level: Easy
Total: 27 min

Prep: 20 min
Cook: 7 min

Yield: 8 servings

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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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.