Crunchy Orange Carrots

Crunchy Orange Carrots
James Baigrie
Serves 4-6
preparation
10
minutes
cooking
60
minutes

Ingredients

zest from 1/2 orange, peeled into wide strips
juice from 1 orange (about 1/2 cup)
1 1/2
pounds
carrots, cut on the diagonal into 1/2-inch pieces
1/2
cup
dry white wine
2
tablespoons
extra-virgin olive oil
1
teaspoon
cumin seeds
2
teaspoons
kosher salt
1/4
teaspoon
black pepper

Directions

  1. 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. 
  2. 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.
Sara Quessenberry
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Fat 5 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 707 mg
  • Carbohydrate 14 g
  • Fiber 3 g
  • Sugar 8 g
  • Protein 1 g
What does this mean? See Nutrition 101.