Israeli Carrots

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Ingredients

  1. 2 qts water
  2. 1 lb baby carrots, trimmed and halved lengthwise
  3. 1 garlic clove, chopped
  4. 1/2 c chopped fresh cilantro
  5. 2 T chopped fresh dill
  6. 1 T olive oil
  7. 1 T fresh orange juice
  8. 1/2 t ground cumin
  9. 1/4 t kosher salt

Instructions

  1. Bring 2 qts of water to a boil in a saucepan.
  2. Add carrots; cook 3 minutes or until crisp-tender. Drain.
  3. Place garlic in food processor; pulse 3 times or until finely chopped.
  4. Add cilantro; pulse 3 times or until combined.
  5. Add dill, olive oil, orange juice, cumin and salt; pulse 3 times or until well combined.
  6. Spoon dill mixture over carrots; toss gently to coat.
  7. Serve warm or at room temperature.

Picture of Recipe

Israeli Carrots - Picture of Recipe
Serves: 8, 1/3 cup servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Side Dish
Type of Food: Vegetarian,Vegetable Dish
Ethnicity/Origin: Israeli,Middle Eastern
Key Ingredient: Carrots,Cilantro,Juice
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Food Processor
Themes/Holidays: Easter,

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