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Ingredients
- 1 1/4 pounds carrots
- Salt and freshly ground pepper to taste
- 1/4 teaspoon ground cumin
- 1 tablespoon butter
- 1/2 cup finely chopped scallions
- 1/2 cup water
Method
- Peel and slice the carrots into thin rounds.
- Sprinkle them with salt, pepper and cumin.
- Melt the butter in a saucepan, add the scallions and cook, stirring, until wilted.
- Add the carrots and water, cover and cook about 10 minutes or until the moisture has evaporated.