Carrots With Mint

• 6 to 8 large carrots, about 1 1/2 pounds
• 2 tablespoons butter
• 1/2 cup chicken broth
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 teaspoon finely chopped fresh mint
• 1/4 teaspoon ground cumin

1. Trim off the ends of each carrot and scrape the sides.
2. Cut the carrots crosswise into rounds, each about 1/8 inch thick.
3. There should be about 4 cups.
4. Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper.
5. Bring to the boil.
6. Cover and simmer about 5 minutes or until crisp-tender.
7. Do not overcook.
8. Remove from the heat.
9. Add the mint and cumin and stir to blend.
10. Serve.

carrots, butter, chicken broth, salt, freshly ground pepper, fresh mint, ground cumin

Taken from cooking.nytimes.com/recipes/3165 (may not work)