Ingredients
1
1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
3
tbsp white wine vinegar
1/3
cup chopped fresh cilantro
Directions
1.
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
2.
Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
Columbus Restaurants
