Cooking Light April 2011, p. 132
2
quarts water
1
pound baby carrots, trimmed and halved lengthwise
1
garlic clove, chopped
½ cup
chopped fresh cilantro
2
tablespoons chopped fresh dill
1
tablespoon olive oil
1
tablespoon fresh orange juice
½
teaspoon ground cumin
¼
teaspoon kosher salt
We gave up on trimming them and just halved them. And only complained about it a little bitty bit. |
Carrot came outta the bag like this. Ain't natural. Ain't right. |
My first time working with fresh dill. What a nice smell! :) |
Bring 2 quarts of water to a boil in a saucepan. Add
carrots; cook 3 minutes until crisp-tender. Drain.
We doubled the recipe to feed guests. On a related note, someday I should probably invest in owning more than one pot. |
Place garlic in a food processor; pulse 3 times or until
finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and
remaining ingredients; pulse 3 times or until well combined.
Or just dump it all in the blender at once and WHURRRRRRUUUUMMMMMM. |
Spoon dill mixture
over carrots; toss gently to coat.
Def a Spring sort of dish! |
Serve warm or at room temperature.
Served with some Chicken Breast Strips with Balsamic and Rosemary. |
My Rating: 3/5 "As veggie side dishes go, this one wasn't bad. The flavors all complemented the basic carrot-y goodness, and the overall effect was smooth. I actually could have handled something more tart, so maybe a different sauce-to-carrot ratio might have been more up my alley."
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