Carrots roman style

4 servings

Ingredients

Quantity Ingredient
½ pounds Carrots
8 smalls Mint leaves
1 Lovage leaf -- if available
Several pale inner -- Leaves
Celery
2 teaspoons Virgin olive oil
½ teaspoon Cumin seeds
Salt
2½ cup Water
1 tablespoon Champagne vinegar -- =OR=-
White Wine Vin
Freshly ground pepper
Finely chopped mint -- =OR=-
Lovage leaves,
(f
For garnish)

Directions

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 fewpinches of salt, the water, and the vinegar; bring to a boil. Lower the heat DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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