Rating: 3.5 stars
10 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 10 Ratings
Sara Quessenberry

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Credit: James Baigrie

Recipe Summary

hands-on:
10 mins
total:
1 hr
Yield:
Serves 4-6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

116 calories; calories from fat 39%; fat 5g; saturated fat 1g; sodium 707mg; carbohydrates 14g; fiber 3g; sugars 8g; protein 1g.
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