Contributed By: cadriedplums
Ketchum Food Center for California Dried Plum Board
To learn more about California dried plums and to obtain additional recipes, visit http://www.californiadriedplums.org
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Ingredients
2 pounds Thin carrots, peeled
1/4 cup Freshly squeezed lemon juice
2 tablespoons Olive oil
1/2 teaspoon Hot paprika
1/4 teaspoon Cinnamon
1/4 teaspoon Ground cumin
1/4 teaspoon Salt
1 cup Pitted California Dried Plums
3 tablespoons Chopped cilantro
2 tablespoons Toasted sesame seed
Preparation
Cut carrots into 1-inch pieces on diagonal. Drop carrots into boiling, salted water. Cook carrots 5 minutes after they return to the boil or until tender but not mushy. Drain. In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt. Add carrots, dried plums and cilantro. Mix together gently. Mound in serving bowl or on 6 individual plates; sprinkle with sesame seed.
Cook's Notes
*High resolution recipe image on file
Nutrition Information
Calories: 196
;
Total Fat: 6
;
Protein: 34
;
Sodium: 206
;
Fiber: 6