Baby Carrots With Cumin

• 24 baby carrots, about 1 pound
• Salt to taste
• 1 tablespoon butter
• 1/4 teaspoon ground cumin
• Freshly ground pepper to taste
• 2 tablespoons coarsely chopped chervil or parsley

1. Peel carrots and trim ends if desired.
2. Put carrots in a saucepan.
3. Add water, with salt, to cover.
4. Bring to a boil and simmer for 10 minutes, or until tender.
5. Drain carrots and add butter, cumin, pepper and chervil.
6. Toss to coat carrots and serve.

baby carrots, salt, butter, ground cumin, freshly ground pepper, chervil

Taken from cooking.nytimes.com/recipes/1446 (may not work)