Name: Steamed Carrots w/ Cumin and Walnut Oil
Total time: 25 min
Ingredients: ½ tsp cumin seeds, toasted; 1 lb carrots, sliced into rounds; 2 tbsp flat leaf parsley leaves, finely chopped; 1 tbsp lemon juice (½ fresh lemon squeezed); 2-3 tbsp walnut oil (or olive oil); salt and pepper to taste

Print Recipe

Steamed Carrots w/ Cumin and Walnut Oil

easy to make side dish

Total Time25

Ingredients

½ tsp cumin seeds, toasted
1 lb carrots, sliced into rounds
2 tbsp flat leaf parsley leaves, finely chopped
1 tbsp lemon juice (½ fresh lemon squeezed)
2-3 tbsp walnut oil (or olive oil)
salt and pepper to taste

Instructions

Toast the cumin seeds

Heat a small fry pan over low heat. Add the seeds and cook until fragrant. Once done, remove the fromthe pan an set aside.

Prep and steam the carrots

Scrub the carrots (peel if desired but not necessary). Cut the carrots into rounds of the same thickness, approx ¼ inch. Place carrots into a steamer, sprinkle with a bit of salt, cover with a lid and steam for about 5 minutes or until just cooked through.

Assemble the dish

While carrots are steaming, roughly chop the parsley into fine pieces. Once carrots have finished cooking, transfer them to a large bowl. Squeeze lemon juice over the top and drizzle with the oil. Gently toss to coat evenly. Add the cumin seeds, salt and pepper to taste. Add the parlsey and toss again. Serve