But I've simplified the process - and to absolutely no ill effect - and there's no big pile of dishes at the end.
CARROTS in CUMIN DRESSING
Active time: 25 minutes
Time to table: 25 minutes
Makes 6 cups
Water to cover
2 pounds carrots
2 tablespoons red wine vinegar
Juice of an orange
1 teaspoon ground cmin
1 teaspoon sweet paprika
1/4 teaspoon allspice
1 tablespoon olive oil (reduced from 6 tablespoons! it must have been a typo?)
Fill a large pot or Dutch oven with enough water to completely cover the grated carrots and bring to a boil. Add salt.
Meanwhile, peel carrots and grate in a food processor. Add to boiling water, in batches if necessary, and let cook about three minutes. Drain in a colander.
Mix dressing ingredients in a large bowl. Add hot carrots to dressing, combine well. Transfer to a refrigerator dish and refrigerate, turning occasionally.
Per Serving: 44 Cal (26% from Fat, 7% from Protein, 67% from Carb); 1 g Protein; 1 g Tot Fat; 0 g Sat Fat; 8 g Carb; 2 g Fiber; 28 mg Calcium; 0 mg Iron; 53 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
Bon Appetit June 2004