Carrots And Celery With Cumin Flavor Recipes

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CARROTS AND CELERY WITH CUMIN FLAVOR



Carrots And Celery With Cumin Flavor image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound carrots, trimmed and scraped
2 ribs celery
1/2 cup water
Salt to taste if desired
2 tablespoons butter
1/4 teaspoon ground cumin

Steps:

  • Cut the carrots crosswise into very thin slices. There should be about 3 1/2 cups.
  • Cut away the tender top leaves of the celery and chop them. Set aside.
  • Scrape the outside of the celery ribs, using a swivel-bladed vegetable scraper. Cut the celery lengthwise into very thin strips. Cut the strips into very small cubes. There should be about 1/2 cup.
  • Put the carrot rounds into a saucepan and add the water. Bring to a boil and cover tightly. Cook 5 minutes until most of the water has evaporated. Add salt, the butter, cumin and celery cubes. Stir and cover. Cook about 1 minute and remove from the heat.
  • Sprinkle the carrots with the chopped celery leaves and stir briefly. Serve.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 6 grams, TransFat 0 grams

CARROT SALAD WITH CUMIN AND CORIANDER



Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

  • Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
  • To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

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