Cilantro Carrots with Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise |
6 tablespoons water |
3 tablespoons fresh lemon juice |
3 tablespoons olive oil |
2 tablespoons ground cumin |
2 garlic cloves, pressed |
2 tablespoons minced fresh cilantro |
Directions:
1. Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)
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