Prep 15 min; Cook 12 min
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
2 lbs carrots, halved lenghtwise and cut into 1/2 inch pieces
2 tablespoons red wine vinegar
1/4 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1. Heat oil in nonstick skillet over medium heat. Stir in garlic and cumin; cook 1 min. Cool.
2. Fill large pot with water. Add carrots to a steamer insert; place in pot. Steam carrotts covered for 8-10 min or until crisp-tender. Drain.
3. Combine vinegar, mustard, salt, pepper in bowl. Gradually add garlic mixture, stirring with a whisk until blended. Pour over carrots; sprinkle with parsley and cilantro, and toss gently to coat.
Yeild: 8 servings, 1/2 cup each, 81 calories
This recipie is also from the same unknown magazine as the Chorizo-White bean soup.