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Paprika, cumin, and cilantro lend a carrot side dish Moroccan flair. Toasting the cumin seeds intensifies their flavor. To toast the seeds, place them in a small, heavy skillet over medium heat and cook, stirring constantly, one to three minutes or until they smell toasty. Learn more about cooking with spices in "The Aromatic Kitchen," on page 136.

Mark Bittman
Recipe by Cooking Light October 2005

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Credit: Jan Smith

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots, cumin, and paprika in a large saucepan. Cover with water to just above carrots; bring to a boil. Cook 5 minutes or until carrots are just tender; drain. Combine carrots, cilantro, and next 5 ingredients (through garlic) in a large bowl; sprinkle with cheese.

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Nutrition Facts

112 calories; calories from fat 32%; fat 4g; saturated fat 1g; mono fat 1.9g; poly fat 0.5g; protein 3.4g; carbohydrates 17.6g; fiber 5.6g; cholesterol 3mg; iron 1mg; sodium 364mg; calcium 85mg.
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