Fire island carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots, peeled cut in 1\" chunks |
| 1 | Garlic clove, finely chopped | |
| 1 | Stalk finely chopped celery | |
| 1½ | cup | Chicken broth |
| 1 | teaspoon | Chopped fresh thyme |
| 1 | tablespoon | Red wine vinegar |
| ⅛ | teaspoon | Red pepper flakes |
| ¼ | teaspoon | Ground cumin |
| 2 | teaspoons | Butter |
| ¼ | cup | Parsley, chopped |
| Salt to taste | ||
Directions
In a saucepan, combine carrots, garlic and celery; add enough chicken broth to cover. Bring to a boil, cover and simmer until carrots are barely tender.
Uncover and mix in thyme, vinegar, red pepper flakes and cumin. Boil rapidly until about ¼ c. liquid remains. Add butter and parsley.
Salt to taste.
Recipe developed by Renee Shepherd and Fran Raboff. In 1992"Shepherd's Garden Seeds" catalog. Pg. 11. Posted by Cathy Harned.
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