James Baigrie
Hands-On Time
10 Mins
Total Time
1 Hour
Serves 4-6

How to Make It

Step 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. 

Step 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.

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