Cumin-Mustard Carrots

• 2 pounds peeled baby carrots
• 1 1/2 teaspoons ground cumin
• 3 tablespoons coarse-grain mustard
• 3 tablespoons lemon juice
• 3 tablespoons unsalted butter

1. In a food processor, thinly slice carrots.
2. Steam over boiling water until they are tender but still firm.
3. Mix the cumin, mustard and lemon juice in a serving dish.
4. Add butter, cutting it into small pieces.
5. When carrots are cooked, drain and stir into serving bowl.

carrots, ground cumin, coarsegrain mustard, lemon juice, unsalted butter

Taken from cooking.nytimes.com/recipes/324 (may not work)