cilantro-carrots-with-cumin-1058.json

{
    "directions": [
        "Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)"
    ],
    "ingredients": [
        "2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise",
        "6 tablespoons water",
        "3 tablespoons fresh lemon juice",
        "3 tablespoons olive oil",
        "2 tablespoons ground cumin",
        "2 garlic cloves, pressed",
        "2 tablespoons minced fresh cilantro"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Citrus",
        "Herb",
        "Vegetable",
        "Side",
        "Vegetarian",
        "Carrot",
        "Fall",
        "Healthy",
        "Potluck",
        "Cilantro"
    ],
    "title": "Cilantro Carrots with Cumin",
    "url": "http://www.epicurious.com/recipes/food/views/cilantro-carrots-with-cumin-1058"
}