Toasted cumin seeds and citrus dress up ordinary vegetables into an extraordinary taste. Any variety of root vegetables work--carrots are featured here, but substitute or integrate others such as potatoes, celeriac, parsnips, turnips, or rutabaga. This recipe can be made in advance and refrigerated or served warm. Serve as an appetizer, as a side dish, lunch salad, or just for snacking. My friend Olof from Sweden shared this recipe with me he was while visiting this winter.
Cumin Citrus Dressed Veggies
4 cups chunked carrots
1 cup olives (varieties as desired: green, kalamata, black, etc)
2 tsp cumin seeds
1 tsp salt
2 tbs olive oil
1 clove garlic (crushed)
2 tbs fresh lemon juice*
*optional 1 tbs fresh orange juice, 1 tbs rice wine vinegar
Add carrots to salted boiled water and cook until soft.
In a small pan toast cumin seeds until browned.
Grind toasted cumin seeds.
In a bowl make dressing by combining ground toasted cumin, salt, crushed garlic, oil, and citrus (lemon juice or optional orange juice and rice wine vinegar).
Add the carrots and olives to the dressing bowl and mix until evenly coated.
Serve on a plate for snacking or in a bowl as a salad.