Here is a great vegetable dish to use those very first, oh-so-sweet pickings of this year's carrot crop! Perfect for a barbecue side dish or picnic and it can be made the day before too!
24 BABY CARROTS, TRIMMED/WASHED
1 T VEGETABLE OIL
1/2 t GROUND CUMIN
2 T HONEY
Place the carrots in a saucepan with enough water to cover them and a half-teaspoon or so of salt. Bring them to a boil and simmer, uncovered, until they are tender, 10 to 15 minutes. Drain the carrots and run cold water over them to stop the cooking. Drain the carrots again and set them aside.
In a small skillet, heat the vegetable oil over medium low heat. When it is hot, add the ground cumin and "fry" the spice briefly until it releases its fragrance, perhaps a minute or less. Remove the pan from the heat.
Stir in the honey and blend the mixture until the honey is liquefied.
Pour the honey mixture over the carrots and toss them lightly so that all the carrots are filmed with the dressing.
The carrots and dressing may be refrigerated, lightly covered, for up to 24 hours. Remove them from the refrigerator at least an hour before serving to let them come to room temperature.
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