Ingredients Jump to Instructions ↓

  1. 1 gallon water

  2. 1 tablespoon whole cumin seeds

  3. 32 organic rainbow baby carrots, peeled, with 1-inch of the tops left on

  4. 1/8 cup walnut oil Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large pot, bring the water to a boil. While the water is coming to a boil , place the whole cumin seeds in a small pan over medium heat. Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes. Add the carrots to the boiling water. Cook until crisp -tender, about 4 minutes. Remove the carrots from the water and place them in a large serving dish. Add walnut oil and cumin seeds. Season with salt and pepper, to taste, and toss to distribute seasonings. Serve.


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