Carrots with Coriander and Cumin

Name: Carrots with Coriander and Cumin
Yield: 6
Ingredients: 10 medium carrots, cut into 5 cm long sticks; 8 tablespoons of water; 1 tablespoon of salt or to taste; 3 tablespoons of lemon juice; 1/4 cup of olive oil (60 ml); 2 tablespoons of ground cumin; 2 cloves of garlic, minced; 2 tablespoons of fresh coriander, chopped

1
10 medium carrots, cut into 5 cm long sticks
2
8 tablespoons of water
3
1 tablespoon of salt or to taste
4
3 tablespoons of lemon juice
5
1/4 cup of olive oil (60 ml)
6
2 tablespoons of ground cumin
7
2 cloves of garlic, minced
8
2 tablespoons of fresh coriander, chopped

Ingredients

1
10 medium carrots, cut into 5 cm long sticks
2
8 tablespoons of water
3
1 tablespoon of salt or to taste
4
3 tablespoons of lemon juice
5
1/4 cup of olive oil (60 ml)
6
2 tablespoons of ground cumin
7
2 cloves of garlic, minced
8
2 tablespoons of fresh coriander, chopped

Directions

1
In a pot, place the carrots and water
2
Season with salt, cover, and bring to a boil
3
Reduce heat and cook for 7 minutes or until the carrots are tender but still crisp
4
Drain and transfer to a bowl. Reserve
5
In another pot, mix the remaining ingredients and the reserved carrots
6
Check seasoning
7
Heat gently over low heat and serve with filé
8
136 calories per serving