Sara Quessenberry
Recipe by Real Simple June 2006

Gallery

Credit: James Baigrie

Recipe Summary test

Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the zest, juice, carrots, wine, oil, cumin, salt, and enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender but still slightly crisp in the center, 3 to 4 minutes. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.

    Advertisement

Nutrition Facts

116 calories; calories from fat 39%; fat 5g; saturated fat 1g; sodium 707mg; carbohydrates 14g; fiber 3g; sugars 8g; protein 1g.
Advertisement