Sunday, December 09, 2012

Carrottes au Cumin

Carottes au Cumin

Makes 8 servings.

1 Tbsp. olive or garlic oil
Salt to taste
1 tsp. cumin seed, ground*
3 lbs. carrots, peeled and chopped into coins
3 cloves garlic, chopped

In a large skillet, saute chopped carrots in oil for 15 minutes. Salt to taste. 
Add garlic and cumin. Add a little water and cover. 
Cook over low heat for 45 minutes. 
Stir frequently so carrots do not burn. Serve hot.

*grind cumin seed with mortar and pestle or in a small coffee grinder

French origin.

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