• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. Olive oil spray

  2. 2 lbs 908g / 32oz New potatoes - diced

  3. 1 teaspoon 5ml Paprika

  4. 3 Carrots - julienne

  5. 1/4 cup 59ml Parsley

  6. 1/2 tablespoon 7 1/2ml Mustard seeds

  7. 1 teaspoon 5ml Cumin seeds

  8. 2 tablespoons 30ml Extra-virgin olive oil

  9. 1/2 cup 118ml Stock

  10. 2 tablespoons 30ml Lemon juice

  11. Salt and pepper

  12. 3 tablespoons 45ml Pistachios - chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F.

  2. Spray a baking dish with oil and spread potatoes in a single layer. Spray potatoes with oil and sprinkle with paprika Bake until pale gold and just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots and parsley. Preheat a pan over moderately high heat.

  3. Add mustard seeds, cover and cook until they begin to splutter.

  4. Add cumin seeds and cook gently for a few seconds. Remove pan from heat and add olive oil, stock and juice, whisk to mix. Pour over vegetables, season and toss to mix Garnish with pistachios.


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