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