Carrots roman style
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Carrots roman style
  Vegetables    Carrots  
Last updated 6/12/2012 12:46:46 AM. Recipe ID 7205. Report a problem with this recipe.
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      Title: Carrots roman style
 Categories: Vegetables
      Yield: 4 Servings
 
    1/2 lb Carrots
      8 sm Mint leaves
      1    Lovage leaf; if available
           -=OR=- several pale inner
           - Leaves of Celery
      2 ts Virgin olive oil
    1/2 ts Cumin seeds
           Salt
  2 1/2 c  Water
      1 tb Champagne vinegar
           -=OR=- White Wine Vinegar
           Freshly ground pepper
           Finely chopped mint
           -=OR=- Lovage leaves,
           -  (for garnish)
 
  SCRAPE THE CARROTS and slice them into pieces 2- to 3-inches long.
  Cut each piece lengthwise into quarters or, if the carrots are very
  large, into sixths or eighths. All the pieces should be about the
  same size. Tear or chop the herbs. Warm the oil with the cumin seeds
  and green herbs for a few moments to bring out their fragrances; then
  add the carrots and toss them in the oil. Add a few pinches of salt,
  the water, and the vinegar; bring to a boil. Lower the heat, and
  simmer until tender, about 40 minutes. By this time, the liquid
  should have reduced to almost nothing, leaving the carrots nicely
  glazed. If the pan becomes dry before the carrots are done, add more
  water in 1/4- or 1/2-cup increments until they are sufficiently
  tender. When done, season with pepper and serve with a garnish of
  fresh herbs.
 




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Recipe ID 7205 (Apr 03, 2005)

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