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Photos, Recipes & CookTales For Those Who Enjoy Cooking

This adaptation looted from “Simple Family Meals” by Mario Batali


3 Medium Carrots (cut into 1/2″ coins)
1/3 Cup of Red Wine Vinegar
1/3 Cup of EVOO
1-1/2 TB of Honey
1 Garlic Clove (minced)
1 TB of Cumin Seeds (toasted)
Kosher Salt & Black Pepper


1. In 4 quarts of boiling water, add 1 TB of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl.

2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste.

3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight.

4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate.

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