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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 6 to 8 large carrots, about 1 1/2 pounds
- 2 tablespoons butter
- 1/2 cup chicken broth
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 teaspoon finely chopped fresh mint
- 1/4 teaspoon ground cumin
Method
- Trim off the ends of each carrot and scrape the sides.
- Cut the carrots crosswise into rounds, each about 1/8 inch thick.
- There should be about 4 cups.
- Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper.
- Bring to the boil.
- Cover and simmer about 5 minutes or until crisp-tender.
- Do not overcook.
- Remove from the heat.
- Add the mint and cumin and stir to blend.
- Serve.
