The sanctuary's cumin carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Carrots; peeled and diagonally sliced | |
| ¾ | cup | Water |
| 1 | teaspoon | Granulated sugar |
| ¼ | teaspoon | Ground cumin; or to taste |
| ¼ | cup | Whipping cream |
| ¼ | teaspoon | Prepared horseradish; optional |
| Salt and pepper | ||
| Fresh cilantro; optional garnish | ||
Directions
In a skillet, combine carrots, water and sugar; cover and simmer until most of the water is evaporated and carrots are tender-crisp. Add cumin, cream, horseradish, and salt and pepper to taste; simmer just until carrots are coated. Add cilantro for garnish.
Recipe by: The Sanctuary Restaurant, Chinook, Washington Posted to MC-Recipe Digest V1 #893 by LBotsko@... on Nov 9, 1997
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