Happy Easter! In honor of bunnies, lets talk about carrots. We were watching Alton Brown the other night and he mentioned that carrots and cumin were cousins. Wow, never would’ve thought, but I looked it up, and apparently carrots are in the Umbelliferae family along with dill, caraway, parsnips, parsley, anise, and cumin. Parsnips do look like white carrots, and I guess the tops of carrots do look like parsley, but the rest is quite surprising.

Carrots and cumin go really well together so here’s a easy carrot salad that’s meant to be served as an accompaniment to grilled meats. The sour quality is especially good with spicy meat.

Carrot Ribbons

  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon cumin
  • 1 teaspoon honey
  • 2 teaspoons olive oil
  • 2 cups carrot ribbons (make ribbons with a peeler)
  • 1/4 cup thinly sliced scallion
  • salt and pepper to taste

Whisk vinegar, cumin, honey, and olive oil together. Toss with carrot ribbons and scallions. Chill for an hour before serving with grilled meat.

posted by jessica at 12:01 PM Filed under Basics. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.