Day 79: Carrots in Cumin Dressing

Here's another make-ahead, serve-later refrigerator dish. If you like the idea, check out Day 68 which is similar in approach if not in flavoring.

But I've simplified the process - and to absolutely no ill effect - and there's no big pile of dishes at the end.

Active time: 25 minutes
Time to table: 25 minutes
Makes 6 cups

Water to cover
Table salt
2 pounds carrots

2 tablespoons red wine vinegar
Juice of an orange
1 teaspoon ground cmin
1 teaspoon sweet paprika
1/4 teaspoon allspice
1 tablespoon olive oil (reduced from 6 tablespoons! it must have been a typo?)

Fill a large pot or Dutch oven with enough water to completely cover the grated carrots and bring to a boil. Add salt.

Meanwhile, peel carrots and grate in a food processor. Add to boiling water, in batches if necessary, and let cook about three minutes. Drain in a colander.

Mix dressing ingredients in a large bowl. Add hot carrots to dressing, combine well. Transfer to a refrigerator dish and refrigerate, turning occasionally.

Per Serving: 44 Cal (26% from Fat, 7% from Protein, 67% from Carb); 1 g Protein; 1 g Tot Fat; 0 g Sat Fat; 8 g Carb; 2 g Fiber; 28 mg Calcium; 0 mg Iron; 53 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

Bon Appetit June 2004

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.