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Name: Carrots Seasoned with Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 tb Water; or as needed; On the diagonal; 1/2 ts Salt; 1/2 c Olive oil; for the dressing; 3/4 ts Cumin seeds; 1/2 ts Freshly-ground black pepper; 1/2 sm Bunch Flat-leaf parsley;; 1/2 ts Dried oregano; crumbled; 3 tb Sherry vinegar; 4 lg Garlic; 1 pn Sugar; if desired; 2 tb Olive oil; for carrots; 2 lb Young; long, tender carrots,; 1 ts Ground coriander; 1/2 ts Red pepper flakes

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INGREDIENTS

3 tb Water; or as needed
On the diagonal
1/2 ts Salt
1/2 c Olive oil; for the dressing
3/4 ts Cumin seeds
1/2 ts Freshly-ground black pepper
1/2 sm Bunch Flat-leaf parsley;
1/2 ts Dried oregano; crumbled
3 tb Sherry vinegar
4 lg Garlic
1 pn Sugar; if desired
2 tb Olive oil; for carrots
2 lb Young; long, tender carrots,
1 ts Ground coriander
1/2 ts Red pepper flakes

Servings

INSTRUCTIONS

In a minifood processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or in ramekins. This recipe yields 8 to 10 servings as part of a tapas. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6251 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Carrots Seasoned with Herbs

3 tb Water; or as needed
 On the diagonal
1/2 ts Salt
1/2 c Olive oil; for the dressing
3/4 ts Cumin seeds
1/2 ts Freshly-ground black pepper
1/2 sm Bunch Flat-leaf parsley;
1/2 ts Dried oregano; crumbled
3 tb Sherry vinegar
4 lg Garlic
1 pn Sugar; if desired
2 tb Olive oil; for carrots
2 lb Young; long, tender carrots,
1 ts Ground coriander
1/2 ts Red pepper flakes

In a minifood processor or a blender, combine the garlic, oregano,  cumin seeds, coriander, and pepper flakes. Add the vinegar and grind  to a paste. In a thin stream, drizzle in the olive oil and blend  until the mixture is emulsified. Set aside while you cook the  carrots. In a medium heavy saucepan, heat the olive oil over  medium-high heat. Add the carrots and cook, stirring occasionally,  for 3 to 4 minutes or until beginning to soften. Add the water, sugar  (if desired), salt, and pepper and cover the pan. Reduce the heat to  medium-low and cook, shaking the pan occasionally, for about 5 more  minutes, or until the carrots are just tender but not mushy. Add a  little more water to the pan if necessary. Transfer the carrots to a  serving bowl with a slotted spoon and immediately add the herb  dressing. Toss together and cover the bowl with plastic wrap. Leave  the carrots to marinate for 2 to 3 hours, and when ready to serve,  stir in the parsley. Serve at room temperature, on tiny plates or in  ramekins. This recipe yields 8 to 10 servings as part of a tapas.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6251 broadcast  04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-17-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (121g)
Recipe Makes: 8 servings

Calories: 6
Calories from Fat: 1 (17%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.3mg		0 %
Potassium 21.2mg		1 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.8g
Protein 0.2g		0 %
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Calories per serving: 6

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