Carrots Roman Style
- 1/2 pound carrots
- 8 small mint leaves
- 1 each lovage leaf
- 2 teaspoons olive oil, extra-virgin
- 1/2 teaspoon cumin seeds
- 1 x salt
- 2 1/2 cups water
- 1 tablespoon champagne vinegar
- 1 x black pepper freshly ground
- 1 x mint leaves finely chopped
- 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.
carrots, mint, lovage leaf, olive oil, cumin seeds, salt, water, champagne vinegar, black pepper, mint
Taken from recipeland.com/recipe/v/carrots-roman-style-32989 (may not work)