Recipes > Steamed Carrots w/ Cumin & Walnut Oil

Steamed Carrots W/ Cumin & Walnut Oil


Steamed carrots with cumin and walnut oil is an easy-to-make side dish with a twist.
  • Serves: 4 to 6
  • Active Time: 25 mins
  • Total Time: 25 mins
  • Views: 48,193
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Toasting the Seeds

Toasting the Seeds
  • 1/2 tsp cumin seeds


To toast the seeds, heat a small fry pan over low heat. Add the seeds and cook until fragrant. Once done, remove them from the pan and set aside.

Step 2: Prepping & Steaming the Carrots

Prepping & Steaming the Carrots
  • 6 to 8 large carrots
  • pinch sea salt


Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.

First wash and peel the carrots. To practice your knife skills, cut the carrots into batonnet (approximately 1/4" -inch x 1/4" -inch x 2" -inches). Save any large scraps for making stock.

Place the carrots into a steamer basket and sprinkle with a pinch of salt. Place over the simmering water. Cover with a lid and let steam, about 5 minutes or until just cooked through.

Step 3: Assembling the Dish

Assembling the Dish
  • 2 tbsp flat-leaf parsley
  • 1/2 fresh lemon
  • 2 to 3 tbsp walnut oil (or extra-virgin olive oil)
  • sea salt, to taste
  • freshly ground black pepper. to taste


While the carrots are steaming, gather the lemon and oil. Roughly chop the parsley.

Once the carrots have finished cooking, transfer them to a large bowl. Squeeze the lemon juice over top and drizzle with the oil. Gently toss to coat. Add the cumin seeds and sprinkle with a bit of salt and pepper to taste. Add the parsley and toss again. Transfer to a serving bowl and serve.

Chef's Notes

Batonnet is a small, stick-like knife cut which measures 1/4″ × 1/4″ × 2″ -inches.


  • Mike C
    Mike C
    Where does adding the roasted seeds come in? I don't see any reference to the roasted seeds from step 1 in step 2 or 3. I will assume for now to coat the carrots with the roasted seeds along with the other seasonings. Also, why didn't you reference this as a practice in the new lesson on steaming? This is my first comment on Rouxbe. Thanks!
  • Ian P
    Ian P
    Mike C, I'm in Park City. At some point we should talk about this stuff. Ian P.
  • Kimberley S Rouxbe Staff
    Kimberley S
    The seeds should be added during the seasoning stage (step 3). The recipe has been updated. All of the recipes that are attached to a lesson are intended for students to practice. The last paragraph of the Edible Exercises references this. Happy steaming!
  • Sonya K
    Sonya K
    I don't really like cumin but I want to do this recipe for the professional course. Is there a different herb/spice you might suggest?
  • Ken R Rouxbe Staff
    Ken R
    This dish is so neutral otherwise, you can choose practically any herb or spice. Of course, it shifts the flavor.... but that is what you should expect if you substitute the key flavor builder. ~Ken
  • Carolina E
    Carolina E
    I love recipes when the dish comes out delicious, but this steamed carrots with walnut oil, cumin seeds, lemon and parsley, just rocked my world. TWICE. First, when I put it on the table after taking practically no effort (there was no guesswork now that I know how to steam to my preferred done-ness,) and second, when I had the carrots cold. Having dishes do double duty like that is a gift. I couldn't decide which I liked better, hot or cold.
  • Ken R Rouxbe Staff
    Ken R
    Great! I love this recipe as well - and there are so many variations on the same theme. ~Ken
  • Sunnie S
    Sunnie S
    As a person who has always steered clear of cooked carrots (love them raw, but not cooked), I must say, these are quite good! This was also my first time tasting/using walnut oil and I thought it added so much to this dish! I will definitally make these again! Thank you Rouxbe! Having so much fun with my pro cook course!

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