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.