I don't know what makes these carrots Israeli. I am not going to claim to know Israeli food. I do know that this was in the passover menu section of the April Cooking Light and my experience with Jewish food is I really like it. Typically I enhance the sweetness of a carrot. This recipe was a different twist for me. The fresh herb vinaigrette is a nice contrast to the sweet carrot. It is a quick side that can be served warm or room temperature. This would be a welcome addition to any spring celebration menu.
source: cooking light
2 quarts water
1 pound baby carrots, trimmed and halved lengthwise
1 garlic clove, chopped
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 tablespoon fresh orange juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3-4 minutes or until crisp-tender. Drain.
Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.