Carrots Roman Style

Name: Carrots Roman Style
Ingredients: 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

10 ingredients

10 steps

Ingredients

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

Directions

1

Scrape the carrots and slice them into pieces 2 to 3-inches long.
2

Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths.
3

All the pieces should be about the same size.
4

Tear or chop the herbs.
5

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.
6

Add a few pinches of salt, the water, and the vinegar; bring to a boil.
7

Lower the heat, and simmer until tender, about 40 minutes.
8

By this time, the liquid should have reduced to almost nothing, leaving the carrots nicely glazed.
9

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.
10

When done, season with pepper and serve with a garnish of fresh herbs.